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I agree.men001232. 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/d17s7j876
English
MENU. <br> SOUP. <br> Clam Chowder <br> Sage <br> FISH <br> Broiled Mountain Trout, Steward Sauce <br> CUCUMBERS <br> BOILED <br> Caper Sauce <br> ROAST <br> Beef <br> Lamb, Mint Sauce <br> COLD PRESSED CORNED BEEF <br> ENTREES <br> Larded Fillet of Beef, with Mushrooms <br> Spring Chicken en Crapaudine a la Tartar <br> Lobster Croquettes, Anchovy Sauce <br> Macaroni Italian <br> RELISHES <br> Salmon Salad <br> Shrimp Salad <br> OLIVES <br> LETTUCE <br> VEGETABLES <br> New Boiled Potatoes <br> Beets <br> Mashed Potatoes <br> Green Peas <br> Corn <br> Wax Beans <br> Cauliflower <br> PASTRY AND DESSERT <br> Apple Pie <br> Steamed Pound Pudding <br> Peach Pie <br> Cream a la Chantilly <br> Assorted Cake <br> Ice Cream <br> Pine Apple Jelly <br> COFFEE <br> ALMONDS <br> CHEESE <br> ST. VRAIN, Colorado Springs, August 3, 1884. <br> 1. A. WARREN <br> F.H. RAY <br> Proprietors <br> 12:00 O’CLOCK. <br>