Hotel Cadillac, menu, page 2

Menu <br> <br> <br> Canape Oeufs de Paque <br> Oak Islands <br> Little Neck Clams <br> <br> <br> Radishes <br> <br> <br> Bouillon de Volaille en tasse <br> Creme de Terrapene au Madere <br> Sliced Tomatoes <br> Salted Almonds <br> Olives <br> <br> <br> Pate d’Huitres, Ostendaise <br> Boiled Halibut, Joinville <br> Cucumbers <br> <br> <br> Broiled Shad and Roe, Espagnole <br> Pommes Dauphine <br> Champignons Frais, Sous Cloche <br> <br> <br> Philadelphia Capon a l’Estragon <br> New Green Pease <br> <br> <br> Roast Spring Lamb, Mint Sauce <br> New String Beans au Beurre <br> <br> <br> Roast Prime Ribs of Beef au jus <br> New Potatoes in Cream <br> Asparagus, Hollandaise <br> <br> <br> Roast Turkey, Cranberry Sauce <br> Browned Sweet Potatoes <br> Roast Italian Veal, Epinard <br> Summer Squash <br> <br> <br> Maraschino Punch <br> <br> <br> Cotelette d’Agneau, Duxelle, Porigardine <br> Rable de Lievre, Poivrade <br> Souffle au Caramel <br> <br> <br> Saddle of Black Bear, Cumberland <br> Hussard Salad <br> Thon Marine <br> Combination Salad <br> <br> <br> Easter Pudding <br> Pie-plant Pie <br> Orange Meringue Pie <br> Charlotte Russe <br> Pistachio Ice Cream <br> Assorted Cake <br> <br> <br> Strawberries and Cream <br> Fruits <br> Nuts <br> Fromage <br> Biscuit <br> Cafe <br> <br> <br> Easter Sunday, April 23rd, 1905 <br>