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men000528_Grand Hotel, menu, pages 2-3
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I agree.Minuta del pranzo <br> Ostriche e caviale <br> Zuppa alla primavera <br> Pesce rombo alla normanna <br> Filetto di ue all; italiana <br> Lepre alla cacciatora <br> Petti di pollo alla veneziana <br> Punch al champagne <br> Tartufi bianchi alla piemontese <br> Fagiani lardati allo spiedo <br> Aragoste in insalata <br> Miscellanea di frutti al maraschino <br> Pandolce di millefogli <br> Gelato alla napoletana <br> Frutti assortiti <br> Cafe e liquori <br> Vini <br> Caluso secco <br> Grignolino in carafe <br> Borgogna <br> Castello di lafite <br> Champagne in ghiaccio <br> Torino, 24 novembre 1884 <br>