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Thanksgiving dinner menu, Congo Room

Information

Date
1950 (year approximate) to 1980 (year approximate)
Description
Note: No date or location on menu Restaurant: Congo Room Location: Las Vegas, Nevada, United States
Digital ID
men001560
Permalink
http://n2t.net/ark:/62930/d1hm5324p
Details
Contributor
Contributor: Sahara Hotel and Casino
Subject
Cooking, American
Time Period
1950s (1950 - 1959)
1960s (1960 - 1969)
1970s (1970 - 1979)
1980s (1980 - 1989)
Place
Sahara Las Vegas Hotel and Casino
Resource Type
Text
Material Type
menus
Archival Collection
UNLV University Libraries Menu Collection
Digital Project
Menus: The Art of Dining
Citation

men001560. 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/d1hm5324p

Rights
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 (https://www.library.unlv.edu/speccol/research_and_services/reproductions) or contact us at special.collections@unlv.edu.
Standardized Rights Statement
Copyright Not Evaluated
Digital Provenance
Digitized materials: physical originals can be viewed in Special Collections and Archives reading room
Extent
13 x 9 inches
268 bytes
Language

English

Publisher
University of Nevada, Las Vegas. Libraries
Format
image/tiff

HOTEL SAHARA Congo Room <br> <br> <br> Thankgiving Dinner <br> <br> <br> CHOICE OF APPETIZERS <br> <br> <br> Half Grapefruit <br> Tomato Juice <br> Fruit Supreme, Au Kirsch <br> Gefuelte Fish <br> Chopped Chicken Livers <br> Marinated Herring in Sour Cream <br> <br> <br> CHOICE OF SOUP OR SALAD <br> <br> <br> Chicken Broth with Rice <br> Sahara Mixed Green Salad <br> <br> <br> ENTREES <br> <br> <br> Roast Young Tom Turkey, Chestnut Dressing, Giblet Gravy <br> Baked Virginia Sugar Cured Ham, Raisin Sauce <br> Roast Long Island Duckling, a la Orange, Sauce Bigarade <br> Broiled Fresh Northern Halibut, Hoteliere Butter <br> French Fried Eastern Deep Sea Scallops, Tartar Sauce <br> Roast Prime Ribs of Beef, Au Jus, Yorkshire Pudding <br> Charcoal Broiled New York Cut Sirloin Steak <br> <br> <br> Candied Yams <br> Au Gratin Potatoes <br> Creamed Whipped Potatoes <br> <br> <br> CHOICE OF VEGETABLES <br> <br> <br> Fresh Garden Green Peas, Au Beurre <br> Creamed Fresh Spinach <br> Mashed Banana Squash <br> <br> <br> CHOICE OF DESSERTS <br> <br> <br> Pumpkin Pie Chantilly <br> Fresh Apple Pie <br> Hot Mince Pie, Rum Sauce <br> Ye Old English Fruit Cake <br> Plum Pudding, Brandy or Hard Sauce <br> <br> <br> BEVERAGE <br> <br> <br> Coffee <br> Tea <br> Milk <br> <br> <br> CHILD’S PLATE <br> <br> <br> Complete Dinner of Roast Turkey or Baked Ham <br> <br> <br> HOTEL SAHARA <br>