Avenue Hotel Co., menu, pages 2-3

Menu. <br> <br> <br> Tomato with Rice. <br> <br> <br> Boiled Fresh Cod Fish, Egg Sauce. <br> Potatoes Natura. <br> <br> <br> Calfs Brains, Sauce Tartar. Sliced Tomatoes. Tripe Marinade. <br> <br> <br> Smoked Tongue, Sauce Polonaise. Led Southdown Mutton, Caper Sauce. <br> Capon with Salt Pork. Sugar Cured Ham. <br> <br> <br> Fricassee of Veal with Dumplings. <br> Epigramme of Lamb au Petite Pois. Poulete Saute, a la Merango. <br> Jenny Lind Pan Cakes, <br> <br> <br> Ribs of St. Louis Prime Beef, Drip Sauce. Spring Lamb with Mint Sauce. <br> Fricandeau of Veal with Dressing. <br> Saddle of Mutton with Jelly. <br> Short Ribs of Beef. <br> <br> <br> Buffalo Tongue en Vinegarette. <br> <br> <br> Haunch of Venison, with Prunes. Antelope, with Cherries. <br> <br> <br> Salad, a l’Italienne. <br> <br> <br> Boiled Hominy. Mashed and Boiled Potatoes. Stewed Tomatoes. <br> Succotash. Asparagus in Cream. Fresh Okra. <br> <br> <br> Rice Pudding, Fruit Sauce. <br> Damson Plum Pie. Assorted Cakes. <br> <br> <br> Grapes. Corn Dodgers. Boston Brown Bread. Holland Cheese. Cafe Moca. Buttermilk. <br> <br> <br> Avenue Hotel Co,, Hot Springs, Arl., <br> <br> <br> A. R. Smith, Pres. <br> <br> <br> July 21, 1881 <br> <br> <br> CADMUS Caterer. <br>