New Year's Eve 1908, menu, Hotel Jefferson

1908 Good-Bye <br> 1909 Welcome <br> <br> <br> In solemn tones the doleful bell <br> Tolled the Old Year’s dying knell; <br> And the, in merrier notes, and clear, <br> Chimed a welcome to the Infant Year <br> <br> <br> 1908 has joined the cycles of Time; <br> And so, a twelve months hence, will 1909. <br> <br> <br> Let’s shed no tears for the year that’s gone, <br> But have bright hopes for the year that’s come. <br> <br> <br> So, fill your goblets with sparkling wine <br> And quaff to the “Urchin” 1909. <br> <br> <br> New Year’s Eve <br> Hotel Jefferson, St. Louis <br> <br> <br> Menu <br> OYSTERS AND CLAMS <br> Blue Points Cocktail 40 <br> Blue Points 30 <br> Cape Cod 40 <br> Oak Island 40 <br> Fried (half doz.) 50 <br> Casimir 50 <br> Little Neck Clams 30 <br> Clam Cocktail 40 <br> <br> <br> BROTHS <br> Consomme, en Tasse 25 <br> Clam Broth, en Tasse 35 <br> Chicken Broth with Rice 30 <br> Strained Gumbo, en Tasse 30 <br> <br> <br> Relishes <br> Radishes 20 <br> Olives 25 <br> Carciofini 40 <br> Cucumber 35 <br> Celery 35 <br> Delicatesse Herring 25 <br> Canape Russe 40 <br> Imp Romanoff Caviar 75 <br> <br> <br> FISH AND SHELLFISH <br> Lobster Newburg 1.25 <br> Scallops Ravigote 75 <br> Frog Legs 75 <br> Crab Flakes, Delmonico 1.00 <br> Half Broiled Live Lobster, Chilli Sauce 75 <br> <br> <br> GAME, POULTRY AND MISCELLANEOUS <br> Diamond Back Terrapin, Maryland Style 2.00 1.00 <br> Chicken a la King 1.25 <br> Homer Squab 1.00 <br> Quail 90 <br> Grouse 3.00 1.75 <br> Pheasant 3.00 1.75 <br> Teal Duck 90 <br> Mallard Duck, Fried Hominy 1.50 80 <br> Venison Steak 90 <br> Welsh Rarebit 50 <br> <br> <br> POTATOES <br> Julienne 25 <br> French Fried 20 <br> Au Gratin 25 <br> Fried Sweet Potatoes 30 <br> <br> <br> COLD <br> Turkey 75 <br> Tongue 50 <br> Virginia Ham 75 <br> Roast Beef 50 <br> Ham 50 <br> <br> <br> SANDWICHES <br> Chicken 30 <br> Club 35 <br> Sardine 30 <br> Tongue 25 <br> Ham 25 <br> <br> <br> SALAD <br> Chicken 75 <br> Lobster 75 <br> Shrimp 75 <br> Asparagus, Vinaigrette 75 <br> Tomato 30 <br> Lettuce 35 <br> Romaine 40 <br> Escarole 40 <br> Endive 40 <br> <br> <br> PASTRY, ICE CREAM, ETC. <br> Parfait aux Marrons 35 <br> Meringue Glacee 35 <br> Charlotte Russe 20 <br> Vanilla 25 <br> Chocolate 25 <br> Coffee 25 <br> Pistachio 25 <br> Peach 25 <br> Peach Melba 50 <br> Punch Romaine 30 <br> Cafe Parfait 30 <br> Assorted Cakes 25 <br> Frozen Nesselrode Pudding 35 <br> Coupe St. Jacques 50 <br> Sherbert 20 <br> <br> <br> FRUITS AND PRESERVES <br> Guava Jelly 50 <br> Bar-le-Duc 50 <br> Grapes 25 <br> Grape Fruit 50 30 <br> <br> <br> CHEESE <br> Roquefort 25 <br> Camembert 25 <br> Gorgonzola 25 <br> Swiss 25 <br> <br> <br> BEVERAGES <br> Demi-Tasse 15 <br> Tea per pot, 25 <br> Chocolate 25 <br> <br> <br> Happy New Year <br>