With this is served a pint of good table wine.

As one goes up with the scale of prices in the restaurants that charge
$1, $1.25, $1.50, $2, $2.50, and $3 for their dinners it will be found
that the difference lies chiefly in the variety from which to choose and
from the surroundings and service.

Take, for example, the following typical menu for a dollar dinner,
served at the Fior d'Italia, and compare it with the fifty-cent dinner
just mentioned:

Salami and anchovies; salad; chicken broth with Italian paste; fillet of
English sole, sauce tartare; spaghetti or ravioli; escallop of veal,
caper sauce; French peas with butter; roast chicken with chiffon salad;
ice cream or fried cream; assorted fruits and cakes; demi tasse. Wine
with this dinner is extra.

Now going a step up in the scale we come to the $1.50 dinner as follows:

Anchovies, salami (note that it is the same as above); combination
salad; tortellini di Bologna soup; striped bass a la Livornaise; ravioli
a la Genoese and spaghetti with mushrooms; chicken saute, Italian style,
with green peas; squab with lettuce; zabaione; fruit; cheese; coffee.
Wine is extra.

Let us now look at the menu of the $3.50 dinner, without wine:

Pate 'de foie gras--truffles on toast; salad; olives; Alice Fallstaff;
Italian ham "Prosciutto;" soup--semino Italiani with Brodo de Cappone;
pompano a la papillote; tortellini with fungi a funghetto; fritto misto;