Hotel Vendome, menu, page 2

DINNER <br> <br> <br> COTUIT OYSTERS <br> <br> <br> CONSOMME LINCOLN <br> FRENCH BREAD <br> <br> <br> SCOTCH BEAL BROTH <br> DINNER ROLLS <br> <br> <br> BAKED HALIBUT <br> MADEIRA SAUCE <br> SKINNER’S CHUTNEY <br> RIPE AND GREEN OLIVES <br> <br> <br> BOILED PICKLED LAMBS TONGUE <br> CAPER SAUCE <br> <br> <br> OYSTER AND SHRIMP PATTIE <br> AMERICAN <br> <br> <br> GOOSE LIVERS EN BROCHETTE <br> COCOANUT FRITTER CREAM SAUCE <br> <br> <br> ROAST PRIME RIBS OF BEEF <br> PAN GRAVY <br> <br> <br> YOUNG CHICKEN <br> GIBLET SAUCE <br> <br> <br> MASHED POTATOES <br> BOILED SWEET POTATOES <br> POTATOES WINDSOR <br> FRESH SPINACH <br> RED KIDNEY BEANS <br> HEAD RICE <br> <br> <br> COLD: <br> <br> <br> HAM <br> CORNED BEEF <br> OX TONGUE <br> <br> <br> SALADS: <br> <br> <br> FRESH CRAB MEAT <br> LETTUCE HEARTS <br> FRUIT <br> <br> <br> FRENCH, MAYONNAISE, AND RUSSIAN DRESSING <br> <br> <br> TAPIOCA CUSTARD PUDDING <br> APPLE PIE <br> CHOCOLATE WHIPPED CREAM PIE <br> ANGEL CAKE <br> LEMON JUMBLES <br> ORANGE ICE CREAM <br> <br> <br> FLORIDA ORANGES <br> WENATCHEE APPLES <br> BANANAS <br> <br> <br> CHEESE: <br> <br> <br> AMERICAN <br> CAMEMBERT <br> SAGE <br> HARD AND SOFT CRACKERS <br> COFFEE <br> <br> <br> Mr. Bayley will be pleased to again entertain guests of The Vendome and their invited friends this evening, at eight-fifteen o’clock. His subject will be, “A Trip Through the Rockies”, illustrated with lantern slides. <br> <br> <br> The Management is pleased to announce that the Symphony Quartette will give its next concert on Tuesday evening. <br> <br> <br> Coffee will be served after Dinner in the public rooms on the office floor. <br> <br> <br> Tea will be served in the Solarium every afternoon, including Sunday, from four until six. Tariff, fifty cents each person. <br> <br> <br> MONDAY, FEBRUARY 12, 1923. <br> <br> <br> HOTEL VENDOME <br> Boston <br>