HOT AND COLD LUNCHEONS 12 to 3 (Table d’hôte, 2/- and à la carte).
AFTERNOON TEA AND LIGHT REFRESHMENTS
EXPEDITIOUS SERVICE
HARRODS ROYAL RED BAND 4 to 6 p.m.
Luncheon à la Carte
Soups. | s. d. |
|---|---|
| Consommé Douglas | 0 9 |
| Crême Germiny | 0 9 |
| Mulligatawny Soup | 1 0 |
Fish. | |
| Fried or Grilled Soles (10 min.) | |
| Filet de Sole Petit Duc | 1 6 |
| Boiled Turbot Sauce Princière | 1 4 |
| Fried Whiting Sauce Remoulade | 1 4 |
| Lobster Cutlets Victoria | 1 4 |
Entrées. | |
| Salmi of Game Chasseur | 1 4 |
| Braised Sw’tbread Hélène | 1 6 |
| Boiled Knuckle of Veal | 1 4 |
| Lamb Cutlets Concorde | 1 4 |
| Chateaubriand Bercy | 1 6 |
Joints. | |
| Rst. Beef &York. Pudding | 1 0 |
| Roast Lamb &Mint Sauce | 1 4 |
Game and Poultry. | |
| Roast Chicken | 1 6 |
| ,,,,Wing Portion | 1 9 |
| Roast Pheasant and | |
| Straw Potatoes | 1 6 |
Sweets. | |
| Cherry Tart | 0 4 |
| Sago Pudding | 0 4 |
| Jam Roll Pudding | 0 4 |
| Pudding Westpalien | 0 4 |
| Figs or Prunes | 0 4 |
All Menus altered Daily | |
Grill. | s. d. |
|---|---|
| Rump Steak | 1 0 |
| Point Steak | 1 2 |
| Filet Steak | 1 3 |
| Loin or Chump Chop | 0 10 |
| Mutton Cutlets (2) | 1 0 |
| Kidneys (2) | 1 0 |
| ,,Devilled | 1 2 |
| Chicken and Bacon | 1 6 |
| Tomato and Bacon | 0 6 |
| Porterhouse Steak, to | |
| order (2 persons) | 3 6 |
| Veal and Bacon | 1 0 |
| Kidney and Bacon | 1 4 |
| Filet of Bœuf à la Française | 1 6 |
| Kidney à la broche | 1 6 |
Légumes. | |
| Potatoes, Boiled | 0 2 |
| ,,Fried | 0 2 |
| ,,Chips | 0 2 |
| Potato sauté | 0 3 |
| Peas | 0 4 |
| Haricot Beans | 0 3 |
| Cabbage | 0 3 |
| Spinach | 0 4 |
| Scotch Kale | 0 4 |
| Onions | 0 4 |
| Mashed Potatoes | 0 3 |
| Baked Potatoes | 0 3 |
| Viande froide. | |
| Salades en Saison. | |
| Fromage. | |
Seasonable Dishes added | |
| 1s. Table d’Hôte Teas |
|---|
| Tea, Coffee, Cocoa, Chocolate |
| or Milk. |
| Cold. |
| White or Brown Bread and Butter. |
| Cakes, Meringues and Cream. |
| Preserves. Sardines. |
| Sandwiches. |
| Hot. |
| Toasted Tea Cake, Muffins, |
| Crumpets, Buttered Toast, |
| Scones, Buns. |
| Poached, Buttered, Scrambled |
| and Boiled Eggs. |
| Sardines on Toast. |
| Anchovy on Toast. |
| Sandwiches. |
| Ham, Tongue, |
| Cress, Sardines, Anchovy, |
| Egg and Cress. |
| Pâtisserie Assortie. |
| Harrods’ Restaurant vies with |
| the leading West End Hotels |
| and Restaurants as a |
| Rendez-vous of Fashion. |
| Ladies’ Reading & Retiring Rooms |
| 2s. Luncheon Table d’Hôte |
|---|
| Soups. |
| Consommé Duse. |
| Crême. Nelusko. |
| Fish. |
| Turbot Bouilli Sauce Nantua. |
| Whitebait à la Diable. |
| Entrées. |
| Côtelettes d’agneau Maintenon. |
| Tête de veau à l’anglaise. |
| Joints. |
| Roast Sirloin of Beef. |
| Roast Saddle of Mutton. |
| Roast Lamb and Mint Sauce. |
| Vegetables. |
| Sweets. |
| Pouding à la crême. |
| Apple Tart. |
| Poires Bourdalouses. |
| Cheese. |
| Gentlemen’s Smoke Room and Lounge. |
Wines as per list are served at the same Prices as in the Wine Department.