American Fisheries Society. 133 



Cafe Luncheon 



CAPE COOS as LYNNHAVENS 3S 8LUEP0INTS 2S 



Radishes 20 Bieluga Caviare t 50 Spiced Cantaloupe 30 Sardinea 35 Stuffed Olives 39 



Lyon 8au9a(?e 50 Celery 50 30 Pickled Beets 30 Then Marine 40 Ancho\'y Salad 50 



Rl'ie California Olives 35 Pearl Onions JS Spring Oiuons 35 Pis-Money Pickles 30 



Cr^am Parmentrer SO 30 Sagou 35 20 



Petite Marmite 50 Chicken BrotTi per ci*u 30 Croute an pot 40 Tomato -Soup 40 25 



Chicken Brotli. Bellevue 60 per cup 30 Clam Biotli per cup 35 Pea Soup 35 25 



Strained Goinbo 75 Chicken Okra 60 39 Xock TurUe-5U Julieuue40^ 



Green Turtle 1 00 ' Mongol 40' 



OytUr Crab$ T 00 60 {fiatfRo* 40 SoOhell Crabs 1 00 Sbad «0 



English Sole 1 00 Brook Trout 1 00 



. Carp, Rhine Wine sauce 65 40 Soielta. Melba 75 40 Kingfish, Bonne-femme 85 W 



8lueti-ih. itaUan sauce 70 40 Baked Halibut with cream 70 



Fieab Mackerel, Maitr« d*BoteI 63 Weakfisb saute with butter 65 40 



twi Monseigneur 50 



Broiled Mushrooms I 00 Terrapin 3 00 



Lamb Chops, Fremeuse 70 40 Fried Calfs Brains, Tomato sauce 6S 40 



Ham with spinach 65 40 Alguitlettes of Filet, Pohrrade sauce 85 90 



Navarin of Mutton, PaciSJAom 6S 40 Croquettes Panach^es with jreen peaS 66 40 



Bo»8t Larab 65 10 Roast Squab Chicken 1 35 Roast Chicken 2 00 I 00' 



Boast Turkey I OO 30 Roast Mutton. 60 35 ftoaaLBeet 60 40 



Broiled Turkey 3-00 half t 50 Breiled Chicken 2 00 half i 60 Squab Chicken 1 25 TS 

 Broiled Pullgt 3 OO half I 50 Squab 80 Rickhn^lOO !ialf 1 00 



* Sqtiab Guinea Bea i 75 iTtSf 



Odnvas Back 4 00 Rail- Birds I 00. Red feead "3 50 Ruddy 2 00 Plover 78 



Mallard I 50 Brant Duck 1 50 Snipe 75 



Potatoes Pont-Neuf 30 20 New Asparagus 1 00< Okra, German style 50 



Beets 30 Spinach A(h Sweet Potaitoes 30 CauUflower 60 Boiled Potatoes 25 1 6 



Fried Egg Plant 40 25 Succotash 40 Squash 40 Fresh Artichoke 60 



French Asparagus 1 3& Onions 40 25 Plain Rice 30 Stuffed Tomatoes 60 



Sraised Lettuce 60 Bermuda Potatoes 30 20 Lima Beans 60 



Mash ad Turnips 40 Fresh String Beans 75 Sweet Red Pepjiers 60 



Stewed Tomatoes 30 Oyster Bay Asparagus 75 Cepes 60 



COLD 



Game Pie 1 00 60 Brook Trout in jelly 1 00 Chaudfroid de volaille 1 2& 



tamb «f 40 Tenderloio of Beef 1 35 75 Stiuab Chicken 1 35 75 Chicken 2 00 i 0^ 



Piokled Pig's Feet 40 Pickled Lamb's Tougue 50 30 Boned Turkey I 00 00 



Crab, Ravlgotte 50 Ham 50 30 Virgiuiii Ham 75 Westphalia Ham 75 40 



Spriflg I.smb 1 .00 Squab «<) Duckling 2 00 1 00 



Wa(,ercre3S 40 25 Lettuce and Grapefruit 60 35 Waldorf 00 46 Lobster 1 00 60 



Chicken 1 00 60 Russian 1 00 Romaine 60 35 Dandelion 40 Monk's Beard 40 25 



Celery 50 3« Cold Slaw, Egg dressing 40 Cucumber 6(| 35 Tomato 60 35 



C6te»i^ Knobs 40 25 Lettuce 50 30 Fetticus 40 35 Chicory 50 30 Escarole 50 30 



6orgon«ola8!>«0 ©ruy^re 25 15 Edam 30 30 Brie 30 20 Neufchatel 85 



Ofeam Gervftis 9& Roquefort 80,20 Philadelphia Cream 30 15 Port Salut 30 20 



English Dairy iW^ Ift Otmembert 30 30 American 20 15 



Cheddftt 80 20 Stiltoja 40 25 Canadian 25 Pont I'Eveque 30 30 



Strawberries 60 80 King Tangetinep 25 Oranges 35 15 



Biuianas 30 Apples d6 Mal«ga Grapes 50 30 Pears 60 35 Grapefruit 50 30 



CtSltva Pudding 40 2S Kutmmel Omelette Soulll^e SO Peach Pie 20 



Lemon Custard Pie 20 Chocolate Baba 30 



AfBorted Eclairs 25 S;»varin W Btiba 35 Cliarlotte Russe 25 Caramel Custard 30 



Waldorf Jelly 35 Bar-le-duc Strawberries 40 Fruit Cake 35 Astoria Jelly 35 



Assorted Cakes 35 Strawberry Short Cake 50 



Bar>le duo Jelly 40 Apple Pie 20 Pound Cake 25 



Aprloot, Hineapple, Raspberry, Lemon or Orange Water Ice 25 



Strawberry, Viiuilla, Coffee, Chocolate or Pistache Ice Cream 25 Mixed 80 



loed Coffee 30 After Dinner Coffee Cup 15 Cafe Parfait 25 Butter Milk 10 



Hall Portions are served in Cali and to one Person only, 



iOHANNIS-LITHI* 40 20 



THC WAt.OORF-ASTORIA Wednesday. April 16, 1903 



