Montezuma Hotel, menu , pages 2-3

Page 2 <br> <br> <br> Non opus est verbis, credite ribus, ait.--Ovidus <br> <br> <br> Menu. <br> <br> <br> Blue Point Oysters <br> <br> <br> Cream of Cauliflower <br> Consomme Franklin <br> <br> <br> Hors d’ oeuvre <br> Petits Papes de Vollaile, a la Reine <br> Olives <br> Celery <br> Sardines <br> Anchois <br> <br> <br> Baked Sea Bass, a la Mexicana <br> Pommes Souffle <br> <br> <br> Boiled Leg of Mountain Sheep, Caper Sauce <br> Turkey, Oyster Sauce <br> <br> <br> Roast Baron of Prime Beef, au Jus <br> Filets of Veal, Tomato Sauce <br> Ribs of Young Lamb <br> Ham, Champagne Sauce <br> <br> <br> Sorbet Au Maraschino <br> <br> <br> <br> <br> Chicken Saute, a la Creole <br> Calf’s Brains Baked, a i’ Italienne <br> Cream Fritters, au Rhum <br> <br> <br> Broiled Quail on Toast <br> Haunch of Venison, with Jelly <br> Mallard Ducks <br> Maryland Ham <br> Shrimp with Mayonnaise <br> Buffalo Tongue <br> Potato Salad <br> Celery <br> Lettuce, French Dressing <br> <br> <br> Mashed and Boiled Potatoes <br> Cauliflowers in Cream <br> Fried Parsnips <br> Sweet Corn <br> California New Green Peas <br> <br> <br> Steamed Royal Plum Pudding, Brandy Sauce <br> Mince Pie <br> Iced Angel Cake <br> Florentine Cream Pie <br> Boston Cream Puffs <br> Cocoanut Imperials <br> Parisienne Tartletts <br> Bavarian Cream <br> Champagne Jelly <br> <br> <br> Watermelons <br> Bananas <br> Peaches <br> Oranges <br> Plums <br> Pears <br> Apples <br> Grapes <br> Figs Raisins <br> Nuts <br> Cheese <br> Coffee <br> Crackers <br> <br> <br> Sunday, November 11, 1883. <br> <br> <br> <br> <br> <br> <br> Page 3 <br> <br> <br> Wine List <br> <br> <br> Champagne <br> Pomeroy “Sec” <br> Veuve Cliquot, Dry Yellow Label <br> G. H. Mumm & Co’s Extra Dry <br> Monopole, Extra Dry <br> L. Roederer’s Carte Blanche <br> <br> <br> Claret. <br> St. Julien, Cruse et Fils Freres <br> Pontet <br> Chateau Lafite <br> <br> <br> Sherry. <br> Pale Dry <br> Old Brown <br> Gordon, Daff & Co. <br> <br> <br> Port. <br> Old London Dock <br> George Sandeman <br> <br> <br> Maderia, <br> Very Old Imperial Reserve <br> <br> <br> Burgundy. <br> Chablis (white) <br> Chambertin <br> <br> <br> Sauterne. <br> Sauterne, Cruse et Fils Freres <br> Chateau Yquem <br> Haut Sauterne, et Fils Freres. <br> <br> <br> Rhine Wine. <br> Niersteiner <br> Marcobruner <br> <br> <br> Native Wines <br> Muscatell <br> Still Catawba <br> Angelica <br> <br> <br> Brandies And Liquors. <br> James Hennesy’s 3 Star <br> Otard, Dupuy & Co. <br> Old Cognac <br> Old Jamacia Rum <br> Old St. Croix Rum <br> Irish Whisky <br> Old Holland Gin <br> Old Bourbon “Cutter” <br> Scotch Whiskey <br> <br> <br> Ales and Porter. <br> Younger’s Scotch Ale <br> Bass & Co’s. India Pale Ale <br> Guinness’ Stout <br> Milwaukee Lager Beer <br> Budweiser <br> <br> <br> Corkage 50 Cents and $1.00 per bottle. <br>