Skip to main content

Search the Special Collections and Archives Portal

Hotel Savoy, Grill Room, menu (undated)


Download men001624.tif (image/tiff; 84.87 MB)



Restaurant: Hotel Savoy Location: Kansas City, Missouri, United States

Digital ID


Resource Type

Material Type

Digital Project


men001624. Bohn-Bettoni Menu Collection, 1854-1939. MS-00793. Special Collections and Archives, University Libraries, University of Nevada, Las Vegas. Las Vegas, Nevada.


This material is made available to facilitate private study, scholarship, or research. It may be protected by copyright, trademark, privacy, publicity rights, or other interests not owned by UNLV. Users are responsible for determining whether permissions are necessary from rights owners for any intended use and for obtaining all required permissions. Acknowledgement of the UNLV University Libraries is requested. For more information, please see the UNLV Special Collections policies on reproduction and use ( or contact us at

Standardized Rights Statement

Digital Provenance

Digitized materials: physical originals can be viewed in Special Collections and Archives reading room


4438 x 6634 pixels
7.4 x 11 inches
86,280,000 bytes




University of Nevada, Las Vegas. Libraries



HOTEL SAVOY <br> GRILL ROOM <br> <br> <br> Blue Point Cocktail <br> Little Necks on Shell <br> Blue Points <br> <br> <br> SOUPS <br> <br> <br> Cream of Chicken, aux Croutons <br> Puree of Tomato <br> Chicken Broth with Rice <br> Green Turtle a l’Anglaise <br> <br> <br> RELISHES <br> <br> <br> Sliced Cucumbers <br> Radishes <br> Tomatoes <br> Celery <br> Pin Money Mangoes <br> Salted Almonds <br> Queen Olives <br> <br> <br> FISH <br> <br> <br> Broiled Live Lobster <br> Broiled Spanish Mackerel <br> Stripped Bass, Stuffed Tomato Sauce <br> Fried Smelts, Tartar Sauce <br> Black Bass <br> Fried Frog Legs, Sauce Tartare <br> <br> <br> BOILED <br> <br> <br> Young Chicken, Celery Sauce <br> <br> <br> ENTREES <br> <br> <br> Small Tenderloin Steak, Planked, Mushroom Sauce <br> Fried Spring Chicken, Cream Dressing, Corn Cakes <br> Small Patties of Creamed Oysters <br> Broiled Sweetbreads on Toast, Asparagus Tips <br> Calf’s Head with Olives and Mushrooms <br> <br> <br> SPECIALS TO ORDER <br> <br> <br> Broiled Fresh Mushrooms, under glass <br> Broiled Quail on Toast <br> Broiled or Roast Mallard Duck <br> Broiled Red Head Duck <br> Broiled or ROast Teal Duck <br> Pate De Foie Gras <br> Frozen Egg Nogg <br> <br> <br> ROASTS READY <br> <br> <br> Young Turkey, Chestnut Dressing, Cranberry Sauce <br> Water Town Goose, Sage Dressing <br> Spring Chicken with Dressing, Giblet Sauce <br> Prime Ribs Beef, au jus <br> Suckling Pig, Apple Sauce, Candied Sweets <br> <br> <br> VEGETABLES <br> <br> <br> Mashed or Boiled Potatoes free with Entrees and Roasts <br> French Peas <br> String Beans <br> Stewed Tomatoes <br> Asparagus <br> Green Peas <br> Sweet Potatoes <br> Parsnips <br> Cauliflower in Cream <br> <br> <br> SALADS <br> <br> <br> Fresh Fruit <br> Combination <br> Fresh Lobster <br> Water Cress <br> Potato <br> Fresh Shrimp <br> Waldorf <br> Chicken <br> Tomatoes Stuffed with Celery <br> Head Lettuce <br> <br> <br> DESSERTS AND ICES <br> <br> <br> Steamed Plum Pudding, Hard or Brandy Sauce <br> Hot Mince Pie <br> Pumpkin Pie <br> Sliced Apple Pie <br> Black Fruit Cake <br> Assorted Cake <br> Pineapple Sherbet <br> Lemon Sherbet <br> Vanilla Ice Cream <br> Macaroon Ice Cream <br> Walnut Ice Cream <br> Assorted Bon Bons <br> <br> <br> FRUITS <br> <br> <br> Oranges <br> Bananas <br> Apples <br> Grape Fruit <br> Malaga Grapes <br> Pears <br> Nuts and Risins <br> Dates <br> Figs <br> <br> <br> CHEESE <br> <br> <br> American <br> Royal <br> Edam <br> Imported Swiss <br> Roquefort <br> Camembert <br> Neufchatel, with Bar le Duc Jelly <br> <br> <br> DRINKS <br> <br> <br> Coffee per cup <br> Coffee in pot (for 1) <br> Coffee in pot (for 2) <br> Tea <br> Milk Jug <br> Cocoa <br> Buttermilk <br>