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Hotel Continental, menu, page 1

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men000082_Hotel Continental, menu, page 1
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    University of Nevada, Las Vegas. Libraries

    Hotel Continental Limited <br> Menu du Vendredi, 19 Fevrier, 1886. <br> Huitres. <br> Hors d’œuvre. <br> Consommé Brunoise. <br> St. Germain. <br> Truite de Rivière meunière. <br> Blanc de Volaille valencienne. <br> Filet de Bœuf Montglas. <br> Chaud=froid de Volaille. <br> Perdreaux rôtis. <br> Salade. <br> Choux de Bruxelles sautés. <br> Glace à l’Orange. <br> Diplomate. <br> Dessert. <br> Café. <br> <br> <br> Luncheons, 3/6, from 12 to 3 p.m. <br> Suppers until 12 p.m. <br> <br> <br> J. A. Pelicann, Manager <br> (late of the Langham Hotel). <br> P. T. Over. <br> Telephone No. 3686. <br>