Continental Restaurant, menu, pages 2-4

Men001031-002 <br> <br> <br> MENU. <br> <br> <br> POTAGES. <br> Consomme Printanier. <br> Puree of Game a la Regence. <br> <br> <br> POISSONS. <br> Filets of Soles a la Orly. <br> Halibut, Lobster Sauce. <br> <br> <br> ENTREES. <br> Vol-au-Vents of Oysters. <br> Filets of Fowls a la Supreme. <br> <br> <br> RELEVES. <br> Roast Saddle of Mutton. <br> Roast Turkeys and Sausage. <br> <br> <br> ROTS. <br> Pheasants au Cresson. <br> Salade. <br> <br> <br> ENTREMETS. <br> Pounding Continental au Sabayon. <br> Charlottes Russe <br> <br> <br> Cheese. <br> <br> <br> DESSERT. <br>