I always find it difficult to judge menus from the 19th century because our eating habits, food preferences, and food resources have changed considerably since then. It is difficult to decide whether any given menu is fine, average, or poor. The following menu was designed by a hotel steward (stewards were in charge of expenses) for a banquet in 1893. Almost certainly wines would have been served with the seven courses (which are Soup, Fish, Roast, Punch, Entree, Dessert, and Coffee).
How would you rate it?
A = an excellent high-class dinner
B = a fine basic dinner
C = an inexpensive yet acceptable dinner
MENU
Bisque of Oysters
Planked Whitefish, Maitre d’Hotel
Browned Potatoes
Roast Tenderloin of Beef, Sauce Madere
Green Peas
Lemon Water Ice
Deviled Lobster au Gratin
Vanilla Ice Cream
Assorted Cake
American Cheese, Water Crackers
Coffee
See what the steward thought about this menu.
It's great to hear from readers and I take time to answer queries. I can't always find what you are looking for, but I do appreciate getting thank yous no matter what the outcome.
Restaurant-ing through history 
Yum! I don’t know much about the subject but it almost looks like an A to me because of the beef.
LOVE this blog – so fun to read!!!
Looks like a basic meal to me. Despite the courses the dishes are rather plain.