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Est. 2011
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The Forest Grill
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Dish
Price
Iced Lake Shrimp Cocktail
0.3
Ripe Olives
0.15
Iced North Shore Crab Meat Cocktail
0.4
Iced Hard Shell Crabs (1)
0.15
Queen Olives
0.15
Imported Boneless Sardines In Oil
0.3
Pickled Pearl Onions
0.1
C. & B. Chow
0.1
Maj. Grey's Chutney
0.15
German Dill Pickles
0.1
Sweet Gherkins
0.1
Chilled Tomato Grunewald
0.25
Marinierter Herring
0.3
Iced Lake Shrimps
0.25
Caviar Canape
0.4
Melon Mangoes
0.2
Imported Royans Bordelaise
0.4
Caviar On Ice
0.6
Celery
0.2
Iced River Shrimps
0.4
Anti Pasto
0.45
Salted Almonds
0.25
Chicken Consomme
0.2
Boiled Eggs
0.2- 0.25
Tomato Consomme
0.2
Fried Eggs
0.2- 0.25
Consomme Vermicelli
0.2
Poached Eggs (2)
0.3
Consomme Julienne
0.2
Scrambled Eggs
0.25
Shirred Eggs
0.25
Pot Au Feu
0.2
Scrambled Eggs With Tomatoes
0.35
Green Turtle Soup Xeres
0.2
Puree Of Tomato
0.2
Queen Olives
0.15
Onion Au Gratin (20 Min.)
0.4
Eggs With Asparagus Points
0.5
Sliced Cucumbers
0.15
Ham And Eggs
0.35
Celery
0.15
Cream Of Asparagus (20 Min)
0.4
Bacon And Eggs
0.35
Iced Hard Shell Crabs (2)
0.25
Bacon And Eggs
0.35
Lake Shrimp Cocktail
0.3
Iced River Shrimps
0.4
Crab Meat Cocktail
0.4
Eggs Au Beurre Noir
0.4
Red Snapper
0.35
Eggs, Purgatory
0.5
Broiled Speckled Trout
0.35
Vermicelli And Tomato Soup
0.15
Eggs Benedict
0.5
Fried Lake Croakers
0.35
Consomme Hot
0.15
Consomme Jellied
0.15
Eggs A La Creole
0.5
Tenderloin Of Trout, Tartar Sauce
0.4
Eggs, Grand Duc
0.6
Creole Gumbo
0.2
Green Turtle Soup, Xeres
0.2
Broiled Flounder
0.4
Eggs, St. Denis
0.6
Cream Of Fresh Tomatoes Soup Aux Crouton
0.2
Soft Shell Crabs, Tartar Sauce (1)
0.4
Eggs, A La Tripe
0.6
Spanish Mackerel
0.5
Sea Trout Meuniere
0.5
Broiled Flounder, Anchovy Butter Sauce, Saratoga Potatoes
0.4
Pompano
0.6
Plain Omelet
0.25
Frog Legs, Tartar Sauce
0.6
Bacon Omelet
0.35
Broiled Red Snapper, Lemon Butter Sauce
0.3
Tomato Omelet
0.35
Red Fish, Creole
0.6
Soft Shell Crabs, Tartar Sauce (1)
0.4
Ham Omelet
0.35
Crab Meat Cutlets, Cream Sauce
0.6
Onion Omelet
0.35
Tenderloin Trout, Tartar Sauce, With Julienne Potatoes
0.4
Broiled Buster Crab On Toast (2)
0.75
Spanish Omelet
0.5
Broiled Speckled Trout, Maitre D'hotel
0.4
Chicken Livers Omelet
0.5
Fresh Crab Meat Grunewald
1.0
Creole Omelet
0.5
Creole Omelet
0.3
Stewed Lamb Kidneys With Parisian Potatoes
0.3
Small Sirloin
0.6
Smothered Onions
0.15
Sirloin
1.0
Fried Onions
0.15
Corn Beef Hash Browned
0.3
Chicken Croquettes, (2) Madeira Sauce With Green Peas
0.4
Sirloin For Two
1.75
French Fried Onions
0.25
Sirloin, Extra Cut
2.25
French Mushrooms
0.25
Top Sirloin Steak, With French Fried Onions, Horseradish Sauce
0.4
Bordelaise Sauce
0.25
Sirloin For Two, Planked
2.75
Anchovy Butter
0.25
Bearnaise Sauce
0.25
Emancee Of Veal A La Creole With Boiled Louisiana Rice
0.4
Espagnole
0.25
Porterhouse For Two
2.0
Creole Sauce
0.25
Porterhouse (Extra)
3.5
Planked (Per Person)
0.5
Planked Spring Chicken Hudson, Whole
2.0
Broiled Milk Fed Chicken
0.5- 1.0
Broiled Milk Fed Chicken Virginia
0.75- 1.5
Milk Fed Chicken Fricassee
0.75- 1.5
Minced Chicken, A La King (For Two)
1.5
Broiled Milk Fed Chicken Maryland
0.75- 1.5
Milk Fed Chicken En Casserole, Whole
2.0
Broiled Royal Squab On Toast
0.75
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