Image
Copyright & Fair-use Agreement
UNLV Special Collections provides copies of materials to facilitate private study, scholarship, or research. Material not in the public domain may be used according to fair use of copyrighted materials as defined by copyright law. Please cite us.
Please note that UNLV may not own the copyright to these materials and cannot provide permission to publish or distribute materials when UNLV is not the copyright holder. The user is solely responsible for determining the copyright status of materials and obtaining permission to use material from the copyright holder and for determining whether any permissions relating to any other rights are necessary for the intended use, and for obtaining all required permissions beyond that allowed by fair use.
Read more about our reproduction and use policy.
I agree.Information
Date
Description
Digital ID
Permalink
Details
Contributor
Subject
Time Period
Resource Type
Material Type
Archival Collection
Digital Project
More Info
Citation
men001278. 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/d1jw8743z
Rights
Standardized Rights Statement
Digital Provenance
Extent
Language
English
Publisher
Format
Transcription
Hotel Wellesley, <br> WELLESLEY, MASS. <br> CHARLES T. WILSON, Manager <br> DINNER. <br> SUNDAY , AUGUST 3, 1884. <br> Chicken Broth. <br> Mock Turtle. <br> Boiled Salmon a la Bechamelle. <br> Ham a l’Anglaise <br> Boiled leg of Mutton a la Bretonne <br> Roast Turkey stuffed with Chestnuts <br> Loin Veal <br> Rib of Beef <br> Fillet of Beef z la Parisienne <br> Fried Calf’s Brain au beurre noir. <br> Chicken Saute a l’Italienne <br> Raspberry chanson a la St. Julien <br> Cold Boned Turkey <br> Tongue <br> Ham <br> Sweet Corn <br> Green Peas <br> String Beans <br> Boiled Onions <br> New Beets <br> California Squash <br> Boiled Hominy <br> Mashed and Boiled Potatoes <br> Lettuce <br> Sliced Tomatoes <br> Cucumbers <br> Baked Indian Pudding <br> Washington Pie <br> Charlotte de Russe <br> Squash Pie <br> Cake <br> Vanilla Ice Cream <br> Apples Grapes <br> Watermelon <br> Nuts and Raisins <br> Crackers <br> Cheese <br> Coffee <br> All meals, fruit &c. Carried to rooms will be charged extra. Guests wishing early <br> Breakfast, will please give notice at the office the night previous <br> HOURS FOR MEALS.- Breakfast from 6:30 to 10 A.M. ; Dinner from 1.30 to 3.30 P.M. ; Supper from 6 to 8 P.M. Sundays.- Breakfast from 8 to 10 A.M. ; Dinner from 2 to 3 P. M. Supper from 6 to 7:30 P.M. <br>