Information
Date
1950 (year approximate) to 1980 (year approximate)
Description
Note: No date or location on menu Restaurant: Hotel Sahara Location: Las Vegas, Nevada, United States
Digital ID
men001558
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.men001558. 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/d1s17t88c
English
SAHARA <br> CHRISTMAS <br> MENU <br> <br> <br> Choice of Appetizers <br> <br> <br> Fruit Supreme, Au Kirsch <br> Half Grapefruit <br> Marinated Herring in Sour Cream <br> Chilled Tomato Juice <br> Chopped Chicken Livers <br> Gefuelte Fish <br> <br> <br> Choice of Soup or Salad <br> <br> <br> French Onion Soup <br> Chicken Broth with Rice <br> Sahara Special Mixed Green Salad with French Dressing <br> <br> <br> ENTREES <br> <br> <br> Broiled Northern Halibut Steak, Hoteliere Butter <br> French Fried Eastern Deep Sea Scallops, Tartar Sauce <br> Roast Young Stuffed Goose, Apple Dressing, Natural Gravy <br> Roast Young Tom Turkey, Chestnut Dressing, Giblet Gravy <br> Baked Virginia Sugar Cured Ham, Raisin Sauce <br> Roast Prime Ribs of Beef, Au Jus, Horseradish Sauce <br> Broiled Prime Filet Mignon, Aux Champignons <br> Charcoal Broiled New York Cut Sirloin Steak <br> Au Gratin Potatoes <br> Candied Yams <br> Cream Whipped Potatoes <br> <br> <br> Choice of Vegetables <br> <br> <br> Fresh Green Peas Au Beurre <br> Cream Fresh Spinach <br> Whipped Winter Hubbard Squash <br> <br> <br> Choice of Desserts <br> <br> <br> Fresh Apple Pie <br> Hot Mince Pie, Rum Sauce <br> Pumpkin Pie Chantilly <br> Plum Pudding with Brandy or Hard Sauce <br> Caramel Cup Custard <br> Ice Cream or Sherbet <br> Jello <br> YE OLDE ENGLISH FRUIT CAKE <br> <br> <br> Beverages <br> <br> <br> Coffee <br> Milk <br> Tea <br> <br> <br> CHILDREN’S DINNER <br> <br> <br> ROAST TURKEY or BAKED HAM <br>