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I agree.men001217. Bohn-Bettoni Menu Collection, 1854-1939. MS-00793. Special Collections and Archives, University Libraries, University of Nevada, Las Vegas. Las Vegas, Nevada. http://n2t.net/ark:/62930/d1610w82c
English
Menu <br> Oysters on Half Shell. <br> Consommie au Godiveau. <br> Filets of Redfish a la Normande. <br> Potatoes a la Duchesse. <br> Chow Chow. <br> Lettuce. <br> Celery Mayonnaise. <br> Tomatoes. <br> Olives. <br> Capon and Salt Pork, Parsley Sauce <br> Corned Beef and Cabbage. <br> Roast Rib Beef. <br> Ham, White Wine Sauce. <br> Lamb, Mint Sauce. <br> Turkey, Cranberry Sauce. <br> Civit of Venison a la Bourguignonne. <br> Apricots a la Conde with Rice. <br> Chicken Croquettes a la Marechale. <br> Grenadine of Veal a la Macedoine. <br> Roast Mallard Ducks with Currant Jelly. <br> Boned Turkey with Jelly. <br> Patee of Fat Liver Truffled, in Aspic. <br> Corn Fritters. <br> Mashed Potatoes. <br> Baked Sweet Potatoes <br> Asparagus, Hollandaise Sauce. <br> Stewed Parsnips in Cream. <br> Stuffed Tomatoes. <br> Plum Pudding, Cognac Sauce. <br> Apple Pie. <br> Lemon Meringue Pie. <br> Angel Cake. <br> Chocolate Drops. <br> Bread and Butter Pastry. <br> Champagne Jelly. <br> Vanilla Ice Cream. <br> Assorted Nuts. <br> Raisins. <br> Apples. <br> Grapes. <br> California Pears. <br> Pineapple Cheese. <br> Bananas. <br> COFFEE. <br> The Tremont, <br> GALVESTON, October 12, 1884. <br> <br> <br> Compliments of Henry Weaver Supt. <br>