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Show I Keith - O'Brien fa Jx This is a sample of the L t splendid lunches which WBB are served in our new cafe V Lunch 35c OUR CAFE ON THE THIRD WlE FLOOR IS MOST INVITING. jffi 'Ji THE SERVICE IS EXCEL- LENT AND QUICK. NO TIPS. fNo service less than 15c fLTJjf from 11:00 to 2.30. x lUH Scotch Mutton Broth. WJh RELISHES. ?. Radishes and Green Onions. imj NlBl Scrambled Eggs Portuguese. Miff vjj Breaded Lamb Chops Contesse Boston Brown Potatoes ? New Spinach in Butter lfVh ' UjH Roast Prime Ribs of Beef WS j a Assorted Cold Meats; Ham, ,?w " fifth Veal, Pork, Roast Beef ffflfi ajjj and Lamb. WP f Cinnamon Rolls. yO m DESSERT. MM) W Puff Pudding a la Creme. ? BEVERAGES. J. i NuJ Coffee, Chocolate, Tea, Cocoa, fVim vftf Milk, Iced Tea and lg' . Iced Coffee. Consomme Riche in Cup 10c. y MJml Scrambled Eggs Portuguese, JP - 25c. Oystors 30c. ? Brook Trout 45c. Hot Roast ? IfAj) Beef Sandwich 20c, Chili fAB (UN) Con Came 15c. JuJB -o Brown Potatoes 10c. Sweet Po- o jWb tatoes 15c. New Spinach In jAlo ' ' Wrj Butter 15c. Sliced Mm 5 Tomatoes 15c. Jfftl Apple, Cranberry and Peach lfife WMj Pio, 10c. Peaches in Cream W yg 20c. Watermelon 10c. ,JL Breakfast servcl from 8:30 to j?k Wljj 10:30 a. m. Jfjllg iif if if i |