Horns Hotel, menu, page 4

Men001118-003 <br> <br> <br> MENU. <br> <br> <br> Natives Royales. <br> <br> <br> Potages. <br> Consomme Printanniere. <br> Potage a la Reine. <br> <br> <br> Poisson. <br> Boiled Turbot, Sauce Hollandaise. <br> <br> <br> Entree. <br> Vol za Vent, a la toulouse. <br> <br> <br> Releve. <br> Roast Lamb, Mint Sauce. <br> Peas. Cauliflower. New Potatoes. <br> <br> <br> Roti. <br> Roast Partridge & Chips. <br> <br> <br> Salade. <br> <br> <br> Entremets. <br> Souffle-Pudding. <br> <br> <br> Ices. <br> <br> <br> Fruits. <br> <br> <br> THE “HORNS” HOTEL & RESTAURANT, <br> KENNINGTON PARK ROAD. <br> JEAN [not legible], Manager. <br>