Romano's as it now is is very different in its arrangements from the restaurant that the company took over from the Court of Chancery. What was the linen room is now a gallery, which is nicknamed the "Bird Cage," looking down on to the restaurant. The kitchen has been taken away from below the restaurant and put behind it, and where the kitchen was is now a grill-room with lattice-work arbours decked with vines and a vista leading up to a little fountain. The whole scheme of decoration of the restaurant is now of the lightest of light Moorish design, the details being copied from the Alhambra at Granada. The most important change of all is the disappearance of the old bar, a bar which in its day made history, its place being taken by a little waiting-room, which is a reproduction in most of its details of the Henri IV. room in the Victoria and Albert Museum. A good deal of loving care has been bestowed on all the details of the decoration and equipment of the restaurant. Look at the brass handles on the doors leading into the hall, and you will see that they are admirable works of art. In the same way the napery put on the table at dinner-time before coffee is served is well worth a glance. Some of the china is quite beautiful in pattern, and the gilt finger-bowl brought you at dessert is very probably a copy of some of the loot taken by Attila and now preserved in the Budapest museum. Banquets are sometimes given at Romano's in the private room looking down on the Strand, which has been shut off from the balcony, and no better indication of the type of these could be given than by setting down the menu of the latest dinner of the Wine Connoisseurs' Club, at which there were forty guests: Cantaloup Glacé. Tortue Claire. Velouté de Volaille Duchesse. Truite George V. Ris de Veau aux Perles Noires. Selle de Béhague aux Primeurs. Pommes Ideal. Granite au Clicquot. Poularde Flanquée D'Ortolans. Salade Romaine. Asperges Vertes, Sauce Divine. Pêches Orientales. Mignardises. Paillettes au Parmesan. Dessert. The _Truite George V._ which has a place in this menu is one of the specialities of the house. It is a salmon trout, braized in port, served cold on ice with sliced oranges and a luscious jelly.