Cafe Luncheon 



^ 



CAPE CODS as LYNNHAVENS 35 6LUEP0INTS 2S 



fUdishes 'iO Bieluga Caviare t 59 Spiced Ciintaloupe 30 Sardines 35 Htullod Olives 3ft 



Lyon Sausaxe 50 Celery 50 30 Pickled Beets 30 Thon Marine40 Aucliovy Salad 50 



Rl'^ California Olives 25 Pearl Onions '35 Spring OoioDS 25 Pin-Money Pickles 20 



CrDam r'armentfer 50 30 Sagou 35 20 



l'et;*3 Marinite 50 Chicken SrolTi per eirp 30 CroQte au pot -W) Tomato Soup 40 25 



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



Strained Gouibo 75 (jiiicfcen Okra 60 35 Mods. TuxU©-50. J*ili«uu«40 



Green Turtle I 00 Mongol 40 " 



Oytler Crabs t 00 60 $A»)Ro« 40 SoO^SheU Crabsl 00 Shad iO 



English Sole 1 00 Brook Trout 1 00 



Carp. Kiiine Wine sauce 65 40 Stuelta, Me!ba 75 40 Kliigfish, Bonne-feiume 85 50 



Pluetish. Italian sauce 70 40 Baked halibut with cream 70 



FresJj Mackerel, Maitre d'B^tel 65 Weakfish aaute with butter 65 40 



toii ttonseigneur SO 



Broiled Mushrooms 1 00 Terrapin 3 00 



Lamb Chops. Fremeuse 70 40 Fried CaiCs Brainc, Tomato sauce 6S 40 



Ham with spinach 65 40 Alguiltettes of Filet, Porerade sauce 85 90 



Navarin of Mutton, Pausieime 6S 40 Croquettes Panaches with jtreen peaS 65 40 



RoftBt Lamb 65 40 Roast Squab Chickeo I 85 Roast Cliicken 2 00 I OO' 



Roast Turkey 1 OO SO Roast button 60 35- RoaaLBeet 60 40 



Broiled Turkfy 3-00 half t 50 Breiled Chicken 2 00 totf I 60 Squab Chicken X 25 T5 

 Broiled PuUgt 3 OO half 1 50 Squab 80 - ' ffuckUng^ QO JiaUE 1 00 



- Squab Guinea Bea i^ tW 



Canvas Back 4 00 'EailKrds I 00. Red &ead -3 50 Ruddy 2 00 Plover TO 



Mallard 1 50 • Brant Duck 1 5a Snipe 75 



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



Beets 30 Spinach 40- Sweet Potatoes 30 Cauliflower 80 Boiled Potatoes 25 1 6 



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



Preuch Asparagus I 2o Onions 40 35 Plain Rice 20 Stuffed Tomatoas 60 



Braised Lettuce 60 Bermuda Potatoes 30 20 Lima Beans 50 



Mashad Turnips 40 Fresh String Beans 75 Sweet Red Peppers 60 



Stewea Tomatoes 30 Oyster Bay Asparagus 75 Cfipes 60 



COLD 



Game Pie 1 00 60 Brook Trout in jelly 1 00 Chaudrroid de volallle 1 2S 



Lamb Of 40 TeuderloiTj of Beef 1 25 75 S»iuab Chiokeo 1 25 75 Chicken 2 00 1 00 



Pickled Pig's Feet id Pickled Lamb's Tongue 50 30 Boued Turkey 1 00 00 



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



Spriag I^amb 1 .00 Squab 8o Buckliug 2 00 J 00 



Watercress 40 25 Lettuce and Grapefruit 60 33 Waldorf 00 40 Lobeter 1 OO 60 



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



Celery 50 30 Cold Slaw. Egg dressing 40 Cucumber 60 35 Tomato 60 35 



Cete»i^ Knobs 40 35 Lettuce 50 30 Fetticus 40 85 Chicory 50 30 Escarole 5(i 30 



aorgoniolaS'SSO ©mw^e 25 15 Edam 30 20 BWe 30 20 Neufchatel 85 



Oream Gervais 9^ Roquefort 30^0 Philadelphia Oeam «3 15 Port Salut 30 20 



English Dairy 45 l» Cimarabert 80 20 ' American 20 15 



Cheddar 80 20 Stiltqs 40 25 Canadian 85 Pont I'feveque 30 20 



Strawberries 50 30 King Thngerines 25 Oranges 25 16 



Bananas 20 Apples M Bfal«ga Gi-apes 50 30 Pears 60 35 Cj-apefruit 50 80 



Cassava Pudding 40 ZB ITuinunet oineteHe SouttI«e 50 . Peach Pie 20 



L»mon Custard Pie 20 Chocolate Baba 30 



AMorted Eclairs to Snrftrtn 85 Riba 25 Charlotte Russ© 25 Caramel Custard 30 



Waldorf Jelly 25 Bnr-te-duo Stntwberrles 40 Fruit Cake 25 Astoria Jelly 25 



Assort ed Cakee 2^ Strawberry Short Cake 50 



Bwle duo JeTfy 40 Apple Pie 2(» Pound Cake 25 



Apricot, finei^pide* Raspberry. Lemon or Orange Water Ice 25 



Strawberry, Vixuilla, Coffee. Chocolate or Pistache Ice Cream 25 Mixed 80 



load Coffpp 20 After Dinner Coffee Cup 15 Cafe Parfait 25 Butter Milk 10 



Half Portions are served in Cali and to one Person only. 



lOHANNIS-LITHI* 40 20 



TMi W*L00RF.*ST0RIA Wednesday. April 16. 1903 



MEND, WALDORF-ASTORIA, NEW YORK. 



