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Menu for complimentary luncheon to George O. Starr, Esq. and friends, given by Messrs J. Lyons & Co., Limited, February 26, 1890, at Olympia

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Information

Date
1890-02-26
Description
Menu insert: Wine lists Restaurant: Olympia Location: London, England
Digital ID
men000220
Permalink
http://n2t.net/ark:/62930/d1j960s10
Details
Contributor
Contributor: J.A. Lyons and Company
Contributor: Parkins & Gotto (London, England)
Subject
Cooking, French
Time Period
1890s (1890 - 1899)
Place
London
Resource Type
Text
Material Type
menus
Source
Menu for complimentary luncheon to George O. Starr, Esq. and friends, given by Messrs J. Lyons & Co., Limited, at Olympia, 1890 February 26
Archival Collection
Bohn-Bettoni Menu Collection
Digital Project
Menus: The Art of Dining
Citation

men000220. 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/d1j960s10

Rights
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Standardized Rights Statement
Copyright Not Evaluated
Digital Provenance
Digitized materials: physical originals can be viewed in Special Collections and Archives reading room
Extent
7 x 3 3/4 inches
262 bytes
Language

English

French

Publisher
University of Nevada, Las Vegas. Libraries
Format
image/tiff

Complimentary Luncheon <br> Geo. O. Starr, Esq. and Friends, <br> Given by Messrs. J. Lyons & Co. Limited, Caterers at Olympia, <br> On the occasion of Mr. Starr leaving England for America. <br> <br> <br> Montrachet, 1876. <br> Amontillado. <br> Macrobrunner. <br> Liebfraumilch. <br> Ponter Canet, 1874. <br> Theophile Roederer, 1880. <br> Duminy, Extra Dry, 1874. <br> Gordon Ramirez & Co.’s Finest Old Port. <br> <br> <br> February 26th, 1890. <br> <br> <br> Huîtres. <br> Potages. <br> Tortue Claire. <br> Poisson. <br> Tranche de Saumon Grillé, Sce. Ravigote. <br> Relevé. <br> Filet de Bœuf Braisé à la Richelieu. <br> Entrée. <br> Chapons Sautés à la Demidoff. <br> Rôtis. <br> Selle d’Agneau. <br> Petits Pois. <br> Pommes Nouvelles à la Parisienne. <br> Homard à la Française. <br> Salade à la Montague. <br> Entremets. <br> Gelée au Marasquin. <br> Charlotte aux Pommes. <br> Glace Napolitaine. <br> Dessert. <br> Café Noir. <br>