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I agree.men000817. 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/d1gf0nc6c
English
Menu <br> <br> <br> 5 to 7. <br> <br> <br> Raw Oysters <br> <br> <br> Rice a la Crecy <br> <br> <br> Bouchees a la Financiers <br> Celery <br> Radishes <br> Olives <br> <br> <br> Boiled Halibut, Sauce Hollandaise <br> Potato Croquettes <br> <br> <br> Leg of Mutton a la Bretonne <br> Boiled Capon, a l'Estragon <br> <br> <br> Roast Ribs of Beef demi glace <br> Young Pig, with Apple sauce <br> Peaches, with Rice a la Richelieu <br> <br> <br> Punch Imperial. <br> <br> <br> Roast Pheasant, English Bread Sauce <br> Saddle of Minnesota Venison, with Currant Jelly <br> <br> <br> Boiled and Mashed Potatoes <br> Green Corn <br> Stewed Tomatoes <br> Baked Sweet Potatoes <br> Stewed Oyster Plant <br> Spinach <br> French Peas <br> <br> <br> Pattee of Goose Liver, Shrimp Salad <br> Boned Turkey, with Jelly <br> <br> <br> English Plum Pudding, Jamaica Rum Sauce <br> Dates <br> Figs <br> Assorted Nuts <br> Raisins <br> Apples <br> Oranges <br> Malaga Grapes <br> Roquefort Cheese <br> Water Crackers <br> Coffee. <br> <br> <br> Lindell Hotel, Nov. 29, 1883. <br>