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Christmas dinner menu, Sahara

Image

File
Download men001558.tif (image/tiff; 120.17 MB)

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
    Details

    Citation

    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

    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

    Digital Provenance

    Digitized materials: physical originals can be viewed in Special Collections and Archives reading room

    Extent

    12 3/4 x 9 inches
    256 bytes

    Language

    English

    Publisher

    University of Nevada, Las Vegas. Libraries

    Format

    image/tiff

    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>