Do Not Pay Checks unless Totale' In Red Ink THE ORIGIN.AL FAB~CHER'S RESTAURANT Exami~~ Check Before. Paying Waiter
JACKSON SPECIAL BREW On Draught Glass or Stein, 5 Cents. Large Seidel - 10 Cents. IMPORTED MUNCHNER BEER, On Draught, Light or Dark, Glass or Stein, 10 Cents, Seidel 20 Cents
Oyster Soup • •.• • • • . . ••••••••••••. 20
Oyster Soup to order .............. 30
Chicken Broth to order% 60 whole.l 20
Requiring 172 hour to make.
Bismark Herring •.•.•. , ••••.•••••• 25
Marinirite Herring .•••. , ••.•• , ••. 25
Shrimp Cocktail ................... 25
Oyster Cocktail ................... 25
Crab Meat Cocktail ............ .,35
Lobster Cocktail ••••.••.••••••.•.. 40
Crab l!'lake Cocktail •.•••••••••.•• 30
Caviar Canope .................... 35
Caviar •••••••••••••••..•••••••... 25
.ttnchovies en Toa.st •••.• , ••••••• , .25
Anchovy Canope ................... 35
Anchovies ......................... 30
Pate de foi Gras .................. 60
Herring in Wine1 one 40; for two .. 60
SOUPS
Oyster Broth ( cnp) ............... 15
Beef Bouillon Plain .•..•••.•••••.• 15
Green Turtle •••...•••.••••••••••. 20
Clam Broth ....................... 20
"HORS D'OEUVRES"
French Artichokes Grecian Style,
one 60; two ......•.•..••.••.. 1 00
}'re:llch .Mackerel Marineted and
Spiced .......................... 40
Feinste Ostsee Herring au Gratin .. 50
C,reme aux Foies Gras .•••••••••.. 60
Spiced Lamb Tongues .............. 40
'l'errine de Foies Uras .••••••••••.. 60
Spiced Pig Feet ................... 30
Dill Pickles ..•..... , ......... , .... 10
Queen Olives • • . .... . . . . .......... 10
Young Onions .................... 10
Pickles and Olives ....•••••..•.•... 10
An titasto •.•.•.•• , •..•••••••••••••• 60
BeEif Bouillon (Eggs) .............. 20
Clam Chowder .. . ....•........•.... 20
Onion Soup ....................... 25
Creole Gumbo with Rice .......•... 20
Stuffed Olives ...............•..... 20
Bermuda Onions .................. 15
Sardines Order .. . . . .............. 31)
Sardines small bopc ... , •. , , . , . , ... 4U
Sardines large box .......... ; ...•.. ti5
Celery . ,· ... ,.,,,,,,., .... ,,,., .... 25
Chow Chow ....................... 10
Ripe Olives ....................... 15
Pickled Onions .................... 10
Sardellas .......................... 30
Sweet Pickles ..................... 10
Stuffed Mangoes .................. 10
Indian Relish ........•............. 10
Diabola Proud Hors D 'oeuvres glass
for two •••••••..•••••......•.. 75
OYSTERS, Served any Styles.
~~~ ~~~ 72~~
Fort Bayou on Half Shell ...... 20 ll5 Oysters, Fried in Batter ....... 30 50 Escalloped Oysters in Shell .... 30 50
Bayou Jack Oysters ........... 20 35 Oysters1 Fried in .~:Sutter ....... 30 50 Roasted Oysters in Shell ....... 30 50
Cyprian Bay on Half Shell •••.. 20 35 Oysters1 Broiled on 'roast ••.•• 30 50 With Bacon Extra ....••..•......•• 10
Oysters, Stewed Plain .......... 20 35 Oysters, en Brochette with Steamed Oysters .............. 30 50
Oysters, Stewed with Milk ..... 25 40 Bacon ....................... 30 50 Oyster Patties (two) ............... 40
Oysters1 Fried ................ 25 40 Oysters, Pan Roast ............. 30 50 Oyster Pot Pie ..................... 40
Oysters, New York Style .••• ,.30 50 Oysters, a la Rockfellor ........ 40 60 New York Scallops ................ .45
Oysters, Fried in Cracker Dust.30 50 Oysters Poulette .............. 40 60 With Bacon ................... 55
OYSTER LOAVES A SPECIALTY. Half 25 cents. Whole 35 cents. Served at Table 10 cents Extra.
BOASTED and STEAMED OYSTERS OUR S:PECIALTY.
LOBSTER, FISH & SHELL FISH
Cray1ish on Ice ................... 30
River Shrimp on Ice .............. 30
Lake Shrimp on Ice ............... ,35
Hard Shell Crabs on Ice ••••••••.. 25
Soft Shell Crabs .................. 60
Lobster Broiled, one half .......... 80
Lobster Broiled, whole .••••••••• 1 50
Pompano •••.....•....••••••••••.. 65
Pompano au Gratin ..•.•••••••••••. 85
Spanish Mackerel ................. 50
Salt Mackerel (Boiled Potato) ... .40
Flounder ....••...•......•.•••.... 40
Sheepshead Bouille a Baisse ' 'Mar·
saillaise 11 .. • .. • • .. ............. 80
Sheepshead ....................... 40
Sheepshead Hollandaise •••••••••.. 50
Blue Fish ......................... 40
Croakers .• ......................... 35
Mullet Roe ....................... 40
Fish Roe .......................... 40
Red Snapper Hollandaise ........... 50
Speckled 'frout J ,ollandaise ...•••.. 50
Speckled Trout ................... 40
Tenderloin- Trout Plain •••••.•.•••. 35
Tenderloin 'Irout Tartar Sauce ••••. 45
Tenderloin Trout White Wine Sauce.SO
Red Snapper ...................... 30
Red Fish Courtbouillon •• , ••••••.•. 45
Spanish Mackerel Court bouillon .... 60
Filet of Pompano (Sauterne) .... 1 00
Tenderloin Trout au Gratin ...•••.. 65
Sheepshead au Gratin .••..••••...•. 65
Red Snapper au Gratin ............ 50
Broiled Busters on Toast .•.•• ,, •••. 65
Croakers with Bn.con .•••••.....••. 40
Crab Flakes a la Maryland ..• , ..•.. 75
Crab Meat au Gratin ............... 75
Lake Shrimp Creole (Rice) ........ 50
Lake Crab Creole ................. 35
Lake Crab Stuffed (one) ........... 30,_...
Frog Legs ....................... 'liD
Our Fish are Received Da.ily from al ong the Coast from .our own Fisheries.
:PJ.a.nked Fish 60 cts. 20 min. extra.
Shrimp Salad Plain Individual. .... 30
Shrimp Salad with Mayonaise Indi·
vidual .•.•.••..••.•..•.••..•.•.• 40
Shrimp Salad with Mayonaise for
two ••••••••••••••.•..•••••.••.. 70
Chicken Salad Plain Individual .... 30
Chicken Salad with Mayonaise Indi·
vidual ••••••••.••..•••.••••••••• 40
Chicken Salad with Mayonaise for
two •..••••••.••...••.•••••..... 70
Sardine S~lad ..................... 40
Sardine Salad for two .....•..•.•.• 70
Egg Salad Individual ...•••••••... 30
Egg Salad for tl7o ................. 60
Westphalia Ham and Eggs .•••••... 75
Broiled or Fried Westphalia Ham .. 60
Ham or Bacon and Eggs .•.•••.•... 40
Eggs, Boiled 2 •••••••.••.•••••.•.. 20
11 Fried 2 ..................... 20
'' Scrambled •••••••.••••••••. , 20
'' On Toast ••••••••.••••..••. 30
11 Shirred 2 •••••••••••••••••. 25
'' Au Beurre Noir ................ 30
11 St. Dennis ................. 60
Omelet, Ham ..................... 40
11 Mushrooms ................ 50
Shrimp Omelet •••••••.•••••••• , ... 40
Club Sandwich •••• , ••..••••••••.. 30
Smoked Tongue ••.•••.•.•••••••.• 15
Roast Beef •••••••••.•••••••••••.. 15
Veal .••.•••••••••••••..•••••••..• 15
Pork ..................................... 15
L
Tomato and Onions .•• , ••••• , •••••• 25
Head Lettuce ..................... 20
Tomato .•••••••....••••.•••••••••. 20
Cucumber ......................... 25
Cold Slaw ••••• . .....•••••••••••.. 10
Potato Salad ... .................. 10
Celery Mayonaisc .••••••••••••••• 30
Waldorf Salad .................... 60
Orange Salad •...• , •• , .••.•••••••• 25
Nut Salad .......................... 50
Fruit Salad ..••......•••••••.••.. 75
Anchovy Salad •.......••.•.•.•••.. 50
Lettuce and Tomato (ind) 25 for 2 .. 50
Cold Lobster Mayonnaise, half •••• 85
EGGS & OMELETTES
Crab Meat Omelet ................. 50
Poached Eggs on Toast ...••••••••• 30
With Bacon ....................... 40
Omelet, Truffles •... . •••••••••••••• 60
1
' Bacon ••.••.••••••.•••••• ,40
'' Plain •••••••••••••••••••••• 25
'' Parsley •. , .•.•••••••••••••• 30
11 'I~mato •. ; ................. 30
'' K1d.ney •.... . ••••••••••••• 35
11 Green Peas ................ 40
11 Asparagus ................ 40
11 Oysters ................... 30
Scrambled Brain and Eggs ......... 40
S DWICHES
Cold Lobster Mayonnaise, whole .• 1 50
Fresh Lobster Salad Mayonnaise
one 85; two ...•............• 1 50
Combination Salad (ind) ...• , ....•. 30
Combination Salad for two .... , ••• 50
Cauliflower Vinaigrette ............ 30
Tomato Pepper and Onions .•....••. 40
Asparagus Salad .•.....•....... , .. 30
Tomatoes Princess on'l 30 for two .. 50
Mayonaise Dressing . ..•.•......... 15
Egg Dressing ••. • ..•.•.••......•.• 15
Crab Salad Plain ................... 40
Crab Salad Mayonaise .•....•...... 60
Omelet, a la Creole ................ 40
" Potato .................... 25
'' Spanish .•. , ....••••••• , •.. 50
'' Onion ..................... 30
" with Preserves .•••..... , •. 40
'' with Rum .................. 60
'' Souffie, 20 ID.b.. for 2. , .• 1 50
'' Cheese •.•••••••.••••.••.•• 30
" Jelly ...................... 35
" Chicken Liver ••.......... 50
Brains and Eggs German Style .... 40
Country Ham and Eggs .•••••••••• 40
Country Bacon and Eggs ......•...• 40
Egg ••.•••••••••..•••••••••••••••• 15
Boiled Ham ••••...•.•.••••••••••.• 15
1 Oyster Sandwich .................. 15
Cheese Sandwich ...•••••••••••••. 15
Turkey .•.••••••••. , •••••••••••••. 25 ,
Chicken •••••••••••••••••••••••••• 25
Sardines , ••••••••••••• ~ ........... 15·
SWEET BREADS
Corned Beef ••••••••.•••.......•.. 15
Caviar Sandwich .......... , .... , .. 25
Mutton .•.•...•....••.•..•••...••• 15
Fish Sandwich ••..•.••••••••.•.• , .15
ES'rABLHiiHED J.880
HAS NO BRA NCHES
STEAKS, CHOPS, SCHNITZELS, Etc.
Plain Steakjt) cts. oa 'roast ....... 3~-
Small Steak . , ..............••••• 40"
Hamberger Steak ...•........•.•.. 40
~r. Bone or Rib Steak ............. 75
Sirloin Steak (for one) ........... 75
8irloin Steak extra cut for two .. 1 40
Club Sirloin for three ............ 2 00
Sirloin Steak double e;:dra cut .... 3 00
Cepes Bordelaise or Truffies extra
one •.........•.....•••••.••••••. 60
Planked ::Steak for one ........... 1 50
Planked l:ltr~k for two ........... 2 50
Planked Steak for three ......... ~ 50
Liver and Bacon ........... , ••••• 40
Ualf 's Brain ................ , ..... 30
Broil~.d Ham •.•.•••.••••••••••••. 2.>
Breakfast Bacon •••.••..•••••••••• 25
Lamb Kidney ..••••••••••••••••••• 30
Stewed Kidney ••.••.•...••••••••• 30
Fried Tripe ..••..•..•••. , •.••••••• 25
• •• J;itl~nu a Ia <!tart~ • + •
~.-..,.,..__,,.......J 8mall 'I cr>der loin ... .. ... , ...... . .. 50
Planked Steak for four .•••.•.••. 4 50
l •'amily Planked oteak ..•......•. 6 00
}'ilet Chateau Briand (two) ....• 2 00
.l!'ilet Chateau Briand (a or 4) .... 3 50
Veal Loin i:lteak Breaded with '.t'o·
Stewed 1'ripe a la Creole ....•••••• 40
Golden Buck •..•...•. . . , ...•••••• 50
li
Theatre S peci alties
CHAFING DISHES
Ora.b Meat Americana • ....... . • . •• • •••.•.•• •...• •..... 75
Ora.b Flakes a la Newburg ...... ........... .... .. .... 1 25
Cra.b Mea.t a la. Fabacher . .. . ..... ....... . . .• . . . ... ... 75
Lobsters a la Americano .. .... . . • . .. . .... .. ..... . .. .. 1 50
Lobsters a la Newburg ..... .. .............. . ... ... .. 1 50
Lobsters a la. Fabacher ... . . ... ....... . . . ....... . . , .. 1 50
Terrapin a la Maryland ...... .. .................... .. 1 25
Terrapin a la Newberg . .....• .• •. . ...•. .. ... .• •...• . . 1 50
Terrapin a la. Baltimore .. . . ... ...... . ........ .. .. .... 1 50
Oysters Stewed, one half dozen ... .40 Dozen . .... ...... 60
Oysters a la Delmonico .... ... ..... .. ....•..•• , . . . .. ..• 75
Oysters a la Newberg ... ... ..... . ........... . ... .. . .. . 75
Shrimp a la Newberg ..... . .. .. ........•.....•• •..•... • . 75
Welsh Rarebit .............. . .. .. ..... . .....•....... .. 40
GAME IN SEASON
Teal Duck on Toast ... . ..... . ... . ........ . . . .... . ..... .
Quail on Toast ....•. . ....... . ......... . . .. ... . ....... .
Snipes on Toast .......... .. . . .... . .......... . .... . . .. .
Woodcock on Toast .... . .... . ....... . .. , . .•.... . ... .. .
Squab on Toast ........... . . . ............... . •... . .... 60
!'lover" on- TOaSl; . • . • , , . , .. .... . :-: .•. , ••...•. , • . ..... .. •
Ricebirds on Toast ......... ... •. .. .. . . ... . . .• . • .•.....
Squirrel on Toast ......... . .. .. ........... .. ........... 40
Rabbits on Toast ..••..•...•• . •••.•. • .. . . . . •••• • .• . .. • . 40
Broiled Mallard Duck on Toast, one half 75; whole . . 1 25
Wild Goose, :Portion .... . .. ... ...... . .. ... .... . ....... . 75
~ast Ma~ard Duck, Oyster S~.2· ~f . . 7.0 Whole . . 1 25
~ f~~uL111~4~.4~
Turkey Cranberry Sauce .. . . .• ....•..•.•.. . . •••• • • .. . • . 75
Chicken, Half ............. .. ........... . .... •. ~ .. .. ... 50
Spring Chicken one half 50; whOle .. . .. . . . . . ..... . .. . 1 00
Spring Chicken a la Creole one half 7f1.; whole .• ... .. 1 50
Chicken a la King one 1 00; two ............. ... .... 1 75
Chicken a la Maryland one half 75; whc:te . .. . .. • .. . . . 1 50
Spring Chicken Marengo one half 75; whole . . •.• . .. .. 1 50
Spring Chicken en casserole, whole .• •. •... •. • . . •..•. 2 00
Spring Chicken with MushrOOIIlll one half 75; whole . .. 1 60
Chicken Liver en Brochette . ... .. . .. . ... . ....... , ... , . . 50
Chicken Liver Saute with MUShrooms .....• . ..• .... . ... 60
White Meat Turkey or Chicken . .•..• . ...... .. ••. •.. . .•. 65
Chicken Saute :Plain half .. .. ! .... 60 Whole . .... . ... 1 00
Chicken Saute au Ceps ha.lf . . . .. ... 75 Whole . ....... 1 50
TRA VEL'ERS LUNCHES PUT U:P ON SHORT NOTICE.
I OUR SPECIALTY
Trout, Chicken, Crab or Oyster Loaves
\li
"'
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II I
A FINE LINE OF IMPORTED AND DOMESTIC CIGARS AND CIGARETTES
Tenderloin Steak ..... .. ......... . 75
Tenderloin Steak Extra cut for 2.1 40
Porterhouse Steak a la }'abacher .. 75
Porterhouse Steak for two ...... 1 50
Porterhouse St eak for three, ..... 2 25
Steaks with Bacon extra one ...... 15
Steaks with Onion extra one ...•.. 15
Steaks with Tomatoes extra one ... 15
Steaks with Bordelaise extra one .. 20
Steaks with a la Creole extra one . . 20
Steaks with. Green Peas extra one .. 20
Steaks with Mushrooms extra one •• 25
Potatoes, 0 'Brien . ................ 25
Potatoes1 Au Gratin ................ 25
Potatoes, Hash Brown ... . ......... 15
Potatoes1 Lyonnaise ...... . ... • .... 15
Potatocs1 Hash Lyounaise ........... 20
String Beans ..................... 20
American Green Peas .•. . .......... 20
Stewed Mushrooms ................ 25
Stewed Corn ......•............... 20
Stewed Corn and Tomatoes ......... 30
J.'ried Egg Plant . . .... . .. . ......... 20
Stewed Carrots ................... 20
Carrot and Peas .. • ••.•.. , ••••••. 30
Horlicks Malted Milk ............. 10
Horlicks Malted Milk a la Fabacher.20
Oatmeal with Milk ...... . ....... 15
with Cream .... . .. . ...... . . . .. 25
Hominy with Milk ............. . ... 15
with Cream ..... . .. .. ........ • . 25
Riee a:r:..J. Milk_ ...... . ..... ..... ~ .. 15
Cream Cheese . , .. . ................ 15
Hot Mince Pie ..................... 5
Lemon Pie ........................ 5
Apple Pie .........••........•..... 5
C.ustard Pie ... . ...................... 5
Bowl Milk with Bread ............. 15
Cup Coffee . .............. . ......... 5
Cup Coffee with Cream ....•....... 10
mato Sauce •.•••.•..•..•.....••• 50
Veal Loin Steak l:' lain ............ 40
Veal ~teak ....•..•..........••.•• 40
Mutton <Jhops, vv estern .•••••••••.. 40
Mutton Loin Chops .....•.•.•..••.• 40
Lamb Chops •...•..••..••••••.•••. 50
Pork Uhops •...........••..•..... 40
.Pork Tenderloin .................. 40
Chicken Liver en Brochette ......•. 50
Chicken Liver Saute or Glace •••••• 40
Chicken Liver Mushrooms •••••••••• 60
Calf's Liver Plain ••••••••••••• ~ ••• 30
POTATOES
Potatoes, Stewed in Cream ...•...•. 20
Potatoes, French Fried •••••.•••••• 10
Pctatues1 Boiled ••..••.•....•...•• 10
Potatoes, Saratoga Chips .•••..•••. 15
Potatoes, Julien •••.•..•••••.••••• 15
VEGETABLES
Stewed Turnips .................... 30
Lima Beans .•.•..••...•••.....•••. 20
Succatash ......................... 25
American Asparagus Vinaigrette .... 40
American Asparagus in Butter .••.. 40
Asparagus Tips on Toast ••••••••••• 40
German Lubeck Asparagus .......... 50
Boston Baked Beans •. , •••.••...•••• 15
DAIRY DISHES
Cream Cheese with Bread and But·
ter .....•..••••.•......•...•••.• 20
Boiled Rice ....................... 10
Fried Hominy ...•..............•. 20
Crackers in Cream ................. 25
Dry Toast .......................... 10
Cream Toast .......... _ ..... . ..... 25
Shredded Wheat •.•••..•••.••..••• 15
Shredded Wheat, with Cream ..•.•.• 25
l:>coth Wood-Cock ................. 60
Veal Chop .•.......•.••......••••. ,30
Veal Uhops Breaded ............... 40
Steak 1'artar ••• _ ••••.••..•••••••• 60
Wiener Schnitzel .................. 50
Wiener Schnitzel a la Holstein ..... 65
Schnitzel a la Chasseur ....•••••••• 7 5
Schnitzel Jardiniere ••..• , ..•••••• 60
Schnitzel Maillard •••••••••••••••• 60
l:>chnitzel Paprika ............... ,60
English Mutton Chops .............. 50
With Bacon ................... 60
Potatoes, German Fried •••••••••••• 10
Potatoes, Brabant .•..•.•• , ••••..•. 15
Potatoes, }-,ried Sweet ............. 10
Potatoes, Baked Sweet .••••••••••• 10
Potatoes, Candied Yams •••.•••••••• 15
Cauliflower Drawn Butter •••••••••• 40
Cauliflower au Gratin ••• , .••••••••. 40
Spinach Plain .................... 20
Spinach with Eggs ................ 25
French ]'J:ied Onions ..••.•..•••••• ,25
Boiled Unions •. , •.•.•• , .••• , •••••. 20
Onions Saute for one •••.•..••••••• 15
Malta Vita with Milk .............. 15
Malta Vita with Cream ............ 25
Force with Milk, .................. 15
Force with Cream .................. 25
Grape Nut with Milk . . ............ 15
Grape Nut with Cream ............. 25
......nnt:r ea. ~. .. oar;i; ..................... . :..u.
Lost Bread ............................ 25
PIES, and CA ES
Cocoanut Pie •••••. . ...•.••.•••••.. 5 Milk Toast ....................... 20
Potato Pan Cake Apple Sauce .•.•.• 40 Bread and Cream ................. 25
German Pan Cake .................. 35 All Hot Cakes .................... 15
French Pan Cake •••••••••.•..• ..1 •• 35
CHOCOLATE OR COFFEE
Small Pot Coffee .................. 20 Chocolate .....•.••.•••• , •.•••••.•. 10
Large Pot Coffee ................. 30 Coffee Brulo ....................... 50
Half an(! Half .................... 10
Sweet Cream Per Glass ....•..•.•.• 15
Orange Brulo ............ . ........... 5{)
HOME MADE BISCUii'S Coffee with Bread, Hot Rolls or Biscuits ..•..•.•.....•••.•...•••. 10
Cup Tea ................... . •••.... 5
Small Pot Tea ....... • ........... ,15
TE DMI
Large Pot Tea ..••••••..•••...••••. 25
Iced Tea •....•.•••••••..•••••••••• 10
CHEESE
Iced Milk in Bottles ............... 10
Butter :r.~~lk ....................... 10
McLarens Imperial Cheese ......... 15 Fromage de Brie •.••..••••.•..... 20 Munster ..•....•••••••.•.••••..••. 20
New York Cream .................. 15 Camembert ......................... 20 Neufchatel ••.....•..••.•....• , •••• 20
Swiss Cheese ..................... 20 Roquefort ........................ 20 Schmer Kaese Boiled Potatoes ...... 25
Guava JeUy, Half 5 cts., whole 10 cts., Jellies all kinds 10 cents extra.
Charlott·e Russe ................... 10
Chocolate Ice Cream .............. 15
Biscuit Glace • , .................... 20
Vanilla Ice Cream ................. 15
Omelet with Sugar ..•....• . ..••... 30
Peach Melbourne .................. 25
PRESERVES AND DESSERTS
Sarah Bernhardt .................. 10
Stewed Prunes ••••••••••••••••••• 15
Banana Fritters ................... 25
Apple Fritters ••••••••••••..•••••• 25
Strawberry Preserves .............. 15
Cafe Parfait .•.••••••••••••..••••. 25
Bananas & Cream •••••.••.••.••••• 15
FRUITS
Preserved Figs •••••• , ............. !5
Preserved Peaches Plain .•••••••••• 25
with Cream .••••.•...•..••••• 30
Frozen Orange ...................... 25
Pine Apple Preserves .............. 20
.Sliced Pine Apple ................. 20
Broiled Sweet Breads Plain .•..•... 50
Fried Sweet Breads 'I'omato Sauce .. 60
Sante Sweet Breads a la Richelean.60
Sweet Breads Saute Green Peas .•.. 60
Sweet Breads Sante with Mush·
Calf's Sweet Breads a la King .... 80
Lamb Fries ....................... 40
Smoke Capitain Bravo Havana Cigars, all Sizes. Water Melon per Slice ........•. . • .. 20
Nutmeg Melon .................... 25
Grapes ........................ , ••• 20
Sliced Pineapple .................. 15
Sliced Peaches and Cream .... . ..••. 25
Preserved Peaches with Shredded
rooms .•..••.•...•...••••••••••• 60 Wheat and Cream ..•••••••••• 25
Sweet Breads Jardiniere .••••••••.• 75
Lamb Fries Tomato Sauce .•....... 50 Assorted Fruit ••••••••••••••••••• 30
Bartlet Pears (two) ............... 25
I Orange ....•....••••.•.•.•.••••. 10
Orange Juice ..................... 15 Grape Fruit % >"cts. Whole ..... ~
ANY SINGLE :PORTION SERVED FOR TWO, WILL BE CHARGED EXTRA FOR SERVICE. NOT BES:PONSIBLE FOR LOSS OR EXCHANGE OF HATS, OR UMBRELLAS NOR FOR PACKAGES, SAME CAN BE CHECKED AT DOOR.
GUESTS DESIRING TO BE SERVED IMMEDIATELY AND IN HASTE WILL :PLEASE CALL ON THE HEAD WAITER OR PROPRIETOR. IT IS ALSO URGED BY THE PROPRIETOR THAT IN JUSTICE
TO HIMSELF ANY INATTENTION ON THE :PART OF THE WAITER SHOULD BE REPORTED TO THE MAIN CASmER OR :PRO:PRIETOR.
-OUR SPECIAL CO~~ D ISHl~S-Iced
crnyf1sh, 301 Iced HarL"!. 81J el~ Oli·tbs 25¢
Teed Ri ve1-a or Lske Bl1rir~ J)• 30~
Half Cold Roast Ol1icl~en,bo; Cold , .rto~st B,;ef, 50¢
co~d noast Turke~,oys.Dressing, cranberry sauce,eo¢,
Oold Roast Veal, 50~ Colu Smo~~ed ox Tongue, 36~
Cold Red ·snappel, 1~a:.ronna1se, 46¢
1 Cold Red snapper, Colbert sauce, 45~ ,
Cold Red snapper,Vinaigrette Sauce, 40t
Cold Ham,ao~ Cold Daube Glace, 40¢
Cold Veal Chop Breaded., 40~
Calf Head Vina1grette,40¢ ~Pickles Lmnb Tongue,4o¢
Fresll Lobster Sslad Mayonnaise, 86¢
Oold stutfeo crab, 301 Ool~J. Pig Feet, 30~
H lf CL11Cl~en or Shrl.lllp Sril:-td Mayonnaise, 40¢
Cod L ch With Chicken 1 BO¢;sa~dine~ Oil, 30¢
Ol.. eole Artichoke Vinr.tigl~ette, 15¢
Pnte da foi gras? 60¢ Cold Assor ed Meats, GO~
Kal~ ..A.llfsctlnitt, 40¢ Spiced Har1~1ng, 25¢ .
Antipasto· ao¢;witi1 Truffles, 7G¢
Peeled Lake ~hrimP, 50¢
·Ool4..,F'1.sh. in JellY, 40~ uold Sl1rimp in JellY, 40¢
Oold Spting Duck, 50¢
Hot Spring .D..u.c.k. .W.i.t.h. .A pple S'iUCe, 50~
-Any of the above ui th Beet or Potato S::tlftd.-
-ALL KINDS OF AdSORTE:D SA!IDWICHES-
-ICEB COLD IMPORTED & DOUESTIC B::::ER ALl.VA'ZS ON'
DRAJJ.GHT-
-lf'RY OUR· H.OME MADE ICE 0:.'1.l!!AM, V.IilfiLA.,. S~RA1VF'ERRY,
Ohoco.la te or Peach, 10f)1-
•••••••
