As I have written, the two proprietors give personal attention to every matter connected with the restaurant, and they have not forgotten that they are Italians, for in their _table d'hôte_ lunch, the price of which is half-a-crown, one of the dishes is usually an Italian one, and all the coffee made in the establishment is made after the Italian fashion, no metal being allowed to come in contact with the fluid. For their supper menu they always choose simple dishes, which can be cooked directly an order has been given by those who sup. There is a _carte du jour_, but the dinners that nineteen out of twenty diners order are one or other of the _table d'hôte_ dinners of the day, a four-shilling and a five-and-six one. This was the menu of the more expensive of these two dinners on the last occasion that I dined at the Pall Mall: Hors d'œuvre Variés. Consommé Madrilène Froid and Chaud or Germiny. Saumon Hollandaise. Cailles Richelieu à la Gelée. Selle d'Agneau Soubise. Fonds d'Artichauts Barigoule. Pommes Château. Volaille en Cocotte. Salade. Fraises Melba. The soup was good, the quail especially attracted my notice, for its jelly was flavoured with capsicum, giving it thus a special cachet. The service at the Pall Mall is quick and silent, and, though there is no unseemly hurry, the dinner is quickly served, for most of the people who dine at the Pall Mall are going on to a theatre.