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Clifton House menu, July 4, 1884

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Information

Date

1884-07-04

Description

Restaurant: Clifton House Location: Marquette, Michigan, United States

Digital ID

men001222

Permalink

http://n2t.net/ark:/62930/d1j679d0n
Details

Contributor

Contributor: Volk, W. H. (proprietor)

Subject

Menus
Menu design
Restaurant management--Prices
Dinners and dining
Restaurants
Cooking
Food service
Food habits
Manners and customs
Cooking, European

Time Period

1880s (1880 - 1889)

Resource Type

Text

Material Type

menus

Source

Clifton House, menu, 1884 July 04

Archival Collection

Bohn-Bettoni Menu Collection

Digital Project

Menus: The Art of Dining

Citation

men001222. 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/d1j679d0n

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

8 x 5 inches
251 bytes

Language

English

Publisher

University of Nevada, Las Vegas. Libraries

Format

image/tiff

CLIFTON HOUSE <br> <br> <br> W. H. VOLK, Proprietor <br> <br> <br> MENU <br> SOUP <br> Coney Island chowder <br> FISH <br> Broiled Whitefish a la Maitre d’Hotel <br> BOILED <br> Tongue, Claret Sauce <br> Ham, Champagne Sauce <br> Leg of Marquette Mutton, Caper Sauce <br> <br> <br> COLD <br> Corned Beef <br> ROAST <br> Rib Ende of Beef, Browned Potatoes <br> Saddle of Veal, with Sage Dressing <br> Sirloin of Beef <br> Ribs of Pork, Apple Sauce <br> <br> <br> ENTREES <br> Stewed Kidneys, Madeira Wine <br> Boston baked Beans <br> Macaroni a la Cream <br> Mutton Cutlets, Tomato Sauce <br> <br> <br> VEGETABLES <br> Mashed, Browned and New Potatoes <br> Stewed Beets <br> Sauerkraut <br> Onesida Sweet Corn <br> Stewed Tomatoes <br> <br> <br> RELISHES <br> Worcestershire Sauce <br> Walnut Sauce <br> Mixed Pickles <br> Chow Chow <br> <br> <br> PASTRY <br> Apple, Meringue, Mince and Lemon Pie <br> Strawberry Shortcake <br> Pine Apple Ice <br> Assorted Cake <br> TEA <br> COFFEE <br> July 4, ‘84. <br>