ea ey eS ee eee : : er Menu Suggestions was a : Supper Mt Suggestions may SALADS, ETC., AND DRESSINGS ‘ BEN Se ws coon 4 Spec Gian Sad 30 | Laur Sl es Pg 19 | cae nest Cott 3 Cocktail 80 Crab Meat Cocktail p Feng aod Latter ga ugeeaus Mie Sled —— 48 ea heme | Senco a : t ao Beat Bocca Eeralarhisma —— 22] ae 3 ee eee eet. 2 Green Ripé Olive Re os cag Ses Say sted Marri 48 Shine ae, Movin — 99 n Olives 20 | Well Mop Hersng. 25 Orange or Pineapple Juice Oyster Cocktail -— Steed: Tometoes 20 | Pototo Sold # mp Remoulode — 50) ‘elery anc si 25 Thousand Island Dressing 20 Mayonnaise No Charge Kes bearg NG che? | RE Bining Ne OS SHELL FISH AND SEA FOODS SOUPS Ration Boag Chicken with Rice 20 Turtle au Sherry if Patan COLD SPECIALS Creole Gumbo. .25 Onion au Gratin (to order) .80 Vegetable .20 Cold Jelled Consomae.25 Cream of Tomato or Cream of Mushroom (to order) 30 COLD SPECIALS sd Pompano, denee || Cold Smoked Tongue, Hord Boiled Ego, Pot Cat ne nn | “Pree eld sterd Tomatoes «0 eae UA verse? crwhnaadtiaean 5 me Me Navbergh Cnt Stns Pattee nich, G 35 int Se, entre BP ches kee ees Rock Salmon, Sweet Mixed Sliced Tomatoes. 50 | Leke Shrimp, lipemia ees tak Stuffed Crab Ravigote, Potato Sal ated Deved Crab with Beets 5 Turkey, Potato Salad, Sliced Salami Sausage, Limburger Cheese, Liver STEAKS — CHOPS } i { eee csaaeee a , Cranberry Sauce TS jausage, Potato Salod, Sliced Tomatoes .60 { Lain Stak ond Ptetee 5 i Pine Stl Steak 130 FISH AND SEA FOOD. i - Frog Legs, Tartar Sauce, Julienne Potatoes } ied fsa Large Soft Sheil Cab Trt Seven Jenne \ oiled Red Snapper Steak 0 fabont Potatoes Fried Tenderloin of Trout, Tartar ‘Souce, French Fried Potatoos { Br nish Mackerel, Sheepshead or Flounder, Lemon, Butter, Julignne { Fresh Lake Shrimp Newburgh Ceara, Snore Fotcioes } ene paca ‘of Trout Saute Meuniere, French Fried Potatoes } il Hom Steak, Potetoes mpano, Lemon, Butter, Jul \ E a Yearing T-Bmeeste Fresh Lobster, Lemon, | SrtaS Mat shee cut Hom: Pie Beat, TrBone Seok Fresh Crab Met eu Grati { ay ties chor metered wile, oe a \ coo seen wltoT Canes Pear cham a ne ate OT Zee STEAKS, CHOPS, POULTRY, ETC. \ “Hote plo Cre Sr 25 | “Mope gag es" Ag oe Suc SPECIAL SIZZLING STEAK, FRENCH FRIED POTATOES hee ere 35 | Hot Role, Boca oe Toast 08 Club Loin Steak, French Fried Potatoes. { Ronse Ree pour) Prime Sirloin Steak. 1.50 Lamb Chops (2), French Fr. Potatoes { Seo las Tenderloin Steale 1.25 Filet Mignon 1 vat Grove Frat 15 | stowed Prncs 15 Broiled Pork Chops, French Fried Potatoes J } Baked Apple 15 | Apple Sauce 15 Roast Turkey, Oyster Dressing, Cranberry Sauce, Candied Yams. - 8 | cipeeee 20 | Sartre Ieee eee Broiled or Fried Half Spring Chicken, French Fried Potatoes, Corn on Cob 1 | Pred ioe 39 Srorgr oe Frit ua — 138 UPPER SPECIALS. Preserved Figs 30 | Lorge Gis Orange or Grape 7 i papi Steed Banat ond Geom 20 | “Bu ice 20 ; 1, Gilad Minute Tendeoi Steck om Toss tec ea cial Real Chinese Chop Suey : pane } (ered with Cream Special Real Chinese Chop Suey, Stoomed Heed Ris lion 13 | Mik Toot 20 5. Roos! of Boot ou Jus, Sear Wheat on See eae & Grilled Lamb Chop, Cslves Liver, Bo | ee 20) cea ay 2 1. Grilled Tenderloin Stesk, Mushroom | Cam's i) Seis oe a & Grotsed Halt Spring ‘Chicken, with Spe = uae se eee | Boia Wheat 33 | crn ‘Chena 3 7 9. Roast Turkey, Dressing, Cranberry Sauce, Candied Yams (Plate Portion) 45, } Shredded Wheet 20 Cream Cheese, with Sweet s 10. Vienner Schnitzel ole Holstein’ Garni, French Fried Potetecs | ney corse eee 38 | wae 25 ‘ 4; Ghcken Liver Omelette, Fine’ Herb, Fron Fr | "bin es 2 12: Ghil'Gon Carne : | Eacs a | nan tam orbeess Graf Teen recta = a Te Se | FS Sat re Pd | en Sind 8 8 Imported Swiss Cheese, Philadelphia Cream Cheese, | Fe boas cele 2 | a ee 2 CHEESE itrvortea Roquetort, imported Camembert, Full Cream American, \ Ese : = : s } OMELETTES paren overt a HOT CAKES AND WAFFLES } er ae ao _ cee a WHEAT OR BUCKWHEAT CAKES. MAPLE OR CANE SYRUP we spon 20 St 40ce eke — {Crab Meat « la Newburgh Casserole, Julienne Potatoes 35 Boiled Sheepshead, Julonne Potetocs 70 Biled Pompano, Julienne Pototoer ‘30 Red Fish Courboullon, Mashed Potetocs — 6s Filet of Trout, White Wine Soucs, Brobont Potetoes 50 Pompene En Poplotte, Julianne Pottoes 1.00 Shrimp ¢ la Newburgh Ceserle, Julienne Potetoos 75 Tenderloin Trout Saute, Meunier Gori 85 Bild Flounder, Lamon Butter Seuce, Julienne Potetoer 70 Iced Lake Shrimp with Cocktall Savce a5 Fried Lake Shrimp, Julienne Potetocs ‘50 Hot Baked Deviled Crob, with Potatocr 35 STEAKS — CHOPS Specil Siting Steok end Potetoos las Club Loin Steak ond Potetocs, 85 Breaded Veo! Cutict 50 Giles Prime Sie Steak 50 Gtiled Ext Cut Siloin (or 2) 250 Griled Tenderlin took ig Grilled Hamburger Steok ‘50 Plonked Steak (Assorted Vegetables fr 2) 2.75 and up Pork Chops 1) 0— 2) ss Grilled Lamb Chops (1) “oa 35 Giles Yeo! Chope 1) 40— (2) ‘ss led Lorge Hom Steck, Ptatoce 30 Giiled Small Hom Steak, Pottose 50 Gries Yearling T-Bone Steak ss Grilled Prime Beet, T-Bone Stok 175 “Any of the above smothered with onions, le Ceol, 15e extve por person — ot ‘Mushroom Sauce 30 Borda Souce 2 POULTRY Friad Half Chicken, on Toast 75 — Whole Half Brailed Chicken Fried Malt Chicken, Country Style. a Half Chicken a Creole, Steamed Rice Half Chickon, Itaion Style, wth Spoghet Halt Chicken « la Mayle Half Chicken, Soute am Casserole Special Real Chinese Chop Suey MISCELLANEOUS 50 ‘60 Souce, Mashed Pottoes 45 Pottoee 3 _ ar 20 aang as 4“ s Broiled Chicken Livers 75 — tn Brochate a Chicken Liver wth Oni SSE SE AES, as 30 With Hom Hock 50 Loke Shrimp Te Creole 50 Dube ond” Spaghetti 0 Sexton Baked Pork & Boone 35 VEGETABLES Sting Beons — 15 Pottoes, Fran Fr Tomotoes, Sroved 13 | Meahed or Seid as Spinach rd tas 15 | Pototoes ow Gti 38 ended Porto Rican Yor 13 | Green Peat 5 Potatoes, ethos Bown Reooroos Tips 45 tyonnaie 29 Steamed Reet HG Juliane’ Pototoes 15 | Gorn Steed 15 Potctor, Ber 25 Com and Tomatons, Stewed 25 Bored Cones 413 Cio Beane eer a) eked Idaho Potete sae 20 orn on Cob, as Ae ae aeaaeae POO POOT OOOO TOOT O ROOT OOOO OYSTERS. Holl Doren Rew on Shell 25 | One Dosen Rew on Shell 45 Halt Doren Fried 140 | One Doren Fred 33 Halt Doren Brochette 30 One Dosen Brochette 33 Holt Doron stowed 335. One Boson Stewed 0 Halt Bossn Besion Pon Roost ‘$0 One Devan Brolled on Toost 75 Half Dosen Breed en Tost’ 45 Malt Donen @ lo Recketaier “60 Hit Donan Financier 30 Exclloped ‘U2 Doss) 50 Halt Doron Fried Scallops “50 One Daven Fred Sel 30 ODOR OR OO AKE OGIO OR NE OOS BEVERAGES ringed Coffee Bettermie Por of Cote at Hor Chscolte Dem Tose Paro Te Kolfee Hop (Made te Order) = i eRe eee cone noon cons LOTT OO TOT NOT LOT NOT OT OCT OTE OT LON TOOTS 10 Beet. Cheese with Jal ued Hom ris cosen! sid ested S esi Smoked Taney Sorkin, tee con_(Portopecsl Whole! Con Serains in Olive Oi Esa teed ecw or Try, Shite Coke: Simp, iSceentot Chern ek eta‘Prime Rib of Bet Combineion (Chicken, Crab Mest ond Shrimp) Combination Cold Most, Plate ‘wo Hard Boiled Egg, Pototo Saied, Mayonnaise Shrimp Remoslods SANDWICHES ab £8 | Seine Hot Roost Boot ao ola Roatt Beef AS Tettuce ond ‘Tomato a3 Hemberger B Drlled Boe 0 Or Tonswe 20 Ham ot Bacon & fog 3 Gommed Bout 20 ‘See Cheese 20 Broiled Horse Shoe Cut Hom. 25 Amarican’ Chesie HOT CAKES AND WAFFLES Golden Brown Watts, with ‘Wheat or Buckwheat Cokes, Woner ool or Care Syrup 25 | " Maple yi Wh” Sausage With pork Sourooe reno Teast 33 | wet tote, Bsc a Tost FRUITS AND PRESERVES (Strawberries with Creom) Healt Grope Frat 15 | Stewed Prunes Baked Azele 13 | Apple Soug With Crom 20 Whale or Sliced Orange. fruit Sotod 30 | Sourkraut Juco Preserved Pireapole 20 | Orange or Grope Frat ice Preserved Beaches 20 | Tomato Juice Preserved Foe 320 | Lore Glow Orange or Grape Sheed Bonanos ond Cream 20 | “But duce CEREALS AND DAIRY DISHES (Served with Cream) Oatmeal 15 | Mie Toort {Grea of Whack 20 | Sow Cream, Bread or ‘Grope Nuts 20 | O°Crockers Pattes Wee 20 sowi Mile Breod or Corn Fisker 20| Ptrockers Potfod ‘Wheat 20 | crwam Cheese Shredded! Wheat 20 Cream Cheese, with Sweat Hominy 20 “Crone Extra Portion of Cream 110) Wheaties EGGs Hom & Eggs or Bacon & Euas 45 Two Eas Paached Pork Sousope, th Eied Egos 49 Tee, gon Shred Ts Gye fied Scronbled 3 | Chita Bry ad Eos, os Balled 33 | Sonat TO OMELETTES Plain 30 Creole Arvorsose 30 | Shrimp One 3 ely eo Eas 4B Chitken Liver Sater 45 Cah Meat loon Fe. 33 | Chense Bocn or Hom 20 PIES_-PASTRIES—DESSERTS sorted Pies—Per Cut 10615 | Pie a la Made een 326 | Preserved Preapple Frat Selo! “19 | Layer on Pound Cote ip cited 15 | Ris or Breed Pudding Choice of lee Cream eae E uty er Cinnamon Twist 05 | French Posty Poach at imesaple Sandee 20 | Newpoiton Ses Cookin is | Pelocchenm Checis & Jali Feet Melb 29 | Choriare Ruse Geeta Lee IO | Comat Cease & Tally | esa MoseAPPETIZERS Coley 20 | Loke Shrimp Cocktll 30 I Pickles 10 | Cros Meat Cocktal 3 Stuted Celery 28 | Frnt Cockt == Sweet Mixed Pickles 15 | Oyster Cocktail 30 Ripe Colfomia Olves 320 | Conope of Sardines 35 len Otves 20 | Rat Mop Hern. 33 Shrimp Remoulede 50 SHELL FISH AND SEA FOODS Boiled Redsnopper Stesk, Drawn Butter, Julienne Potetes 20 Fried Tenderloin Trout, Tartar Seuc, Fronch Fried Potatoes 65 led Tenderloin Trout, Drawn Butter, Julienne Potetocs 15 Broiled Sponish Mockerl, Jel 20 Cab Meat a la Newburgh Catsrole, Julienne Potatoes 7 Broiled Sheepshead, Julonne Potetoes 270 Broiled Pompone, Juli tte tana $ Peggy lee” em % Sao eres ge Saeiec eee ee ae - aatmeseat ens 3 | i ate 3 | STEAKS — cHoPS erates 3 Seo iow ree iets 1 } Grilled Tenderloin Steak. 1.25 {een caoees oes - ae, 3 Ses em $ eeavaiee Hs ee rel Pree actinal $ Sit sai ten seas z | Gites one Sa Pat iB psig ac henge eae vee 3 POULTRY 15 — Whole Half Chicken @ le Coole, Steamed Rice Halt hi m Styl, with Speghett Halt Chicken o le Morylond a Half Chicken, Soute an Controle ing ou Shor Special Real Chinese Chop Suey MISCELLANEOUS so acon oF Onions 60 Colts rein, Breaded, Tomato Souce, Moshed Potatoes 45 ins o la Creole, Mashed Potatoes a5 et ql Resher Bacon 20 Breiled Hom = 50 Pork Seurege, Meshed Potatoes 45 Pork Seusoge on Teos, Country Style 45 ‘Moot Bas ond Spoghetti, alien 5 Broiled Chicken Livers 75 — En Brochete ca Chicken Livers with Oni 35 ‘Turkey Livers with Onions 75 Red Bean, Rice 30 With Ham Hock ee Lake Shrimp. ‘30 = ‘so 35 VEGETABLES String Beans 15 | Pototos, French Fried, ‘Tematees, Stewed 15 Mashed or Bll 15 Spinacs Ea 15 | potato ou Gratin 39 Conde Porto Rican Yors.— “13. | Green Peas 13 Potatoes, Hashed Brown or Aeooroaus. Tipe 45 tyomaise 29. Steam Rice’ fo Juligone Potatoes 15 orm Stewed 15 Potatoes, O'Brien 23 Com ond Tomatoss, Stewed 28 Buttered Conte 13 | Cima Beane 20 iS 20 as er nas ce wow onceane|‘Queen or Ripe Olives. z Ripe Crisp Celery. Orange or Pineapple Juice. : Oyster Cocktail Chicken with Ri —— 20 Turtle au Sherry_. Creole Gumbo Onion au Gratin (to order) 80 Gold Jelled Consomae .25 Cream of Tomato or Cream of Mushroom (to order) _ COLD SPECIALS. Chilled Stuffed Tomato or Avacodo, Crab ‘Moat, Shi ‘Salmon Salad. .40 jeef, Potato Sal .65 Half Portion. Rock Salmon, Sweet Mixed ‘Turkey, ‘9 Salami Sousage, Limburger Cheese, Liver “Tomatoes, Cranberry Sauce. : Sausage, Potato Salad, Sliced Tomatoes. FISH AND SEA FOOD. Fried Louisiana Frog Logs, Tartar Souce, Julienne Potatoes ___ Fried Extra Lorge Soft Shell Crab, Tartar Sauce, Julienne Potatoes Broiled Red Snapper Steak au Paprika, Brabant Potatocs Fried Tenderloin of Trout, Tartar Sauce, French Fried Potatoes Broiled Spanish Mackerel, Sheepshead or Flounder, Lemon, Butter, Jul Fresh Lake Shrimp Newburgh en Casserole, Julienne Potatoes Tenderloin of Trout Saute Meunioro, French Fried Potatoes roiled Pompano, Lemon, Butter, Julienne Potatoes Broiled Whole Fresh Lobster, Lemon, Butter, Julienne Potatoes _ Fresh Crab Meat ou Gratin en Ramekin, Julionne Potatoes STEAKS, CHOPS, POULTRY, ETC. SPECIAL SIZZLING STEAK, FRENCH FRIED POTATOES Club Loin Steak, French Fried Potatoes. Se Prime Sirloin Steal 1.50 Lamb Chops (2), French Fr. Potatoes .75~ Tenderloin Steak .. 1.25 Filet Mignon Broiled Pork Chops, French Fried Potatoes .. Roast Turkey, Oyster Dressing, Cranberry Sauce, Candied Yams Broiled or Fried Half Spring Chicken, French Fried Potatoes, Corn on Cob__ UPPER SPECIALS. 1. Grilled Minute Tenderloin Steck on Toast, Fronch Fried Potatoes. 2. Special Braised Boof Daube with Spoghetti, Parmessan Cheese |: Welsh Rarebit on Toast, Julienne Potatoes ibs of Beet ou Jus, = ed Lomb Chop, Cetves Lier, Becsn Preset Fila Potaisas led Tenderloin Steak, Mushroom and Wit Liver Omelette, Fine’ Hetbe, French Feed 35’ With Spaghetti m Imported Swiss Cheese, Philadelphia Cream Cheese, Imported Roquefort, Imported Camembert, Full Cream American, HOT CAKES AND WAFFLES WHEAT OR BUCKWHEAT CAKES, MAPLE OR CANE SYRUP WITH PURE PORK SAUSAGE OR BACON. s GOLDEN BROWN WAFFLES WITH HONEY, MAPLE OR CANE SYRUP. WITH PURE PORK SAUSAGE OR BACON SANDWICHES Ham or Bacon and Egg... 80 Limburger Cheese ___ Hot Roast Beef Sardine ‘20 Cold Roast Beef. : (20 Baked Ham - ‘15° Hamburger ‘28 Braunsweiger (Liverwari) 20 Ox Tongue - 120 Corned Beef 20 Salami zuibss ‘Swiss Cheese ‘Veal or Pork : American Cheese 115 Oyster ICE CREAM - ASSORTED PIES - PRESERVED FRUIT PASTRIEScae Rt cS SALADS, ETC., AND DRESSINGS Ses Cotipgun Sled 30 | bier Sol 65 ficken Sled Mayomase.— "40 | Aor Tip Sled 43 Tesberg Heed Lettwce 15. Lettuce ond Tomatont 2 rut Solod, Meyonnaie [25 | Cad Stow 30 {Grob Mect Salad, Mayonsalse’ “40 | Shrimp Solod, Mayonnaise “49 Beet Soiod 115 | Wasser Solo 35 Sietd Toran 30 | Poete Sola 15 ‘Theutond itond Bresting Novennaise No Ghai French Desing (No Charge! | Recon resting % Rssion Dresing sn 889 ener ty Most Extra Fancy Serine, whole con (Portuguese) 5 Whole! Con Sersins'in lire Oi Gold Seed Chicken or Turkey, Shite Coke Shrimp, Ser seat Combination Seled Patter (chicken, Crab Meat and Shrimp) Gombinaton Cold Meet, Pate a5 ‘Feo Hord Boiled Fags, Foto Salad, Meyonnal 35 Shrimp Remoulede ‘30 SANDWICHES $0) Sardine 23 0 — 2 is 20 15 Limburger" Chests 20 23. Brounnweiger Liverwurt) 20 30 15 a Trout 28 do 30 Ey a0 ° Hore Shoo Cut Hom” 25 HOT CAKES AND WAFFLES olen Somn Wotes, with Veer cokes, Honey, Maple or Cane Syrup .25 | Menlo Syrup 15 ‘with usage 40 | _ Wam'Pott Sousa 30 French Toatt, 25 | Hot Roe, Biscuits & Toast 08 FRUITS AND PRESERVES \Strovberries with Creem) Holt Grpe Frut 15 | Stewed Prunes 15 Bokad Apple 13 | Aasle Sovce 13 ‘Wi Cream 20, Whole or Sliced Oronge “18 frutt Solag 20 | Sourkraut Juice 10 Pretered Pineapple 20. Orange or Grape Frit Juice ‘13 Preserved Peaches 20 | Tomato Jace 18 Preserved Fige 320 | Large Glass Oronge or Grape Sed Bananas and Cream. 20 | “Fat ha 30 CEREALS AND DAIRY DISHES (Served with Croom) otment 15 | Mik Toost 20 Crear of Wheat 26 | Bowl Cream, Bread or rape us mayer 30 Batted Ree 20 | Bowl Mile Bead or Cor Fikes 20 | Crackers 15 Patfed 'Whect 30. cream Cheese 20 Shredded Whect 30 | Cream Cheese, with Sweet Hominy 20 Cream 25 Extra" orton of Cream. “70 | wheat 26 Eacs Ham & Eggs or Bacon & Eags $5 | Two Egos Poached 35 Pork Sousope, with Fried Eggs 43 | Two, €gue hired 3 Two Epos, Fried or Serombled 23 | Cal's Broins end Eoas, Too Bape Bod 23 | Scrambled 40 OMELETTES Plain 30) Creole 40 Dio 30 | Sac 0 Onion 33 Jay 3 43 | Gitken Liver 50 45 Cob Meat 3 33 Cheese 40 43 PIES—PASTRIES—DESSERTS Assorted Pior—Por Cut.10.G.15 ) Pia o la Mode hh pai) Preserved Foe 20 | Preserved Pineapple “18 Frat Jello {0 | Lover or Pound Cote 10 Cup custerd = 515 | Rie’ or Bread Padding 10 Choice of lee Cream : oe slo Doughnuts or Cinnamon Twist 05 | French Pastry eoch'or Pinesppe Sundow 20 | Neapltor Shee 10 Cokes ‘05 | Phila-Cream Cheate 6 Jeli 20 Proch Malia <= 20 | Chariote Ruse io Checbate flair 10 Camembert Cheese © Jelly 40 Praia Mode, eerie