| September. | ||
| 1st. Course | ||
| Fricassee of Chickens | a Pike Baked | Fillet Mutton & Stew'd Endive |
| Fry'd Celleri | Turnip Soup | French Sallad |
| Fillet Pork Roast | Crimp'd Cod and Fry'd Smelts | Cutlets Veal Larded |
| 2d. Course | ||
| Ragout of Sweetbreads | Partridges Roast | Maceroni |
| Muffing pudg. wth. dry'd Cherries | Chantillie Baskett | Damson Tart |
| Eggs ala Trip | Larks Roast | Lambs Fry |
| October. | ||
| 1st. Course | ||
| Pidgeons ala Craupidine | Johndoree | Foule wth. Trouffles Sauce |
| Cauliflower | Partridge Soup | Stew'd Spinach |
| Chicken Puffs | Trout | Rump Beef wth. Spanish Onions |
| 2d. Course | ||
| Raspberry Tourte | Wild Duck Roast | Jellys |
| Fry'd Sweetbreads | Ribs House Lamb Roast | Oyster Attets |
| Apples Frosted | Pheasant Roast | Marrow Pudg. |
| November. | ||
| 1st. Course | ||
| Pickle Tongue Forc'd | Water Souchee | Raiz'd Pie wth. Macroni |
| Ragout of Vegetables | Soup and Boullie | Cauliflower & French Beans |
| Chickens wth. Bershamelle | Slices Cod Fry'd wth. Oyster Sauce | Cutlets Pork wth. Fry'd Potatoes |
| Loine Veale ala Cream | to remove Soup | |
| 2d. Course | ||
| Fritters | Wood Cocks Roast | Coffee Cream |
| Jerusalem Artichoaks | Potted Beef Moddled | Stew'd Water Cresses |
| Preserved Apricot Tart | Partridges Roast | Golding Pippins wth. Jelly |