The Grand Pacific, menu, pages 2-3

Dinner. <br> <br> <br> Mock Turtle <br> Vermicelli <br> <br> <br> Baked Whitefish, Wine Sauce <br> Boiled Red Snapper, Shrimp sauce <br> <br> <br> Ham <br> Corned Beef <br> Tongue <br> <br> <br> Beef <br> Pork <br> Spring Lamb <br> <br> <br> Tenderloin of Beef larded, with Mushrooms <br> <br> <br> Fricassee of Veal <br> Braized Beef, with Vegetables <br> Spanish Puffs, Brandy sauce <br> <br> <br> Boiled and Mashed Potatoes <br> Sweet Corn <br> Asparagus <br> Cucumbers <br> New Tomatoes <br> <br> <br> English Boiled Plum Pudding, Brandy sauce <br> Apple Pie <br> Cocoanut Pie <br> Lemon Meringue Pie <br> Swiss Meringue <br> Strawberry Short Cake <br> Orange Sherbet <br> New York Ice Cream <br> Assorted Cakes <br> Nuts <br> Raisins <br> Oranges <br> <br> <br> Tea <br> Coffee <br> <br> <br> <br> <br> <br> <br> Page 3 <br> <br> <br> Wine List. <br> <br> <br> Champagnes. <br> Pommery Sec <br> Mumm’s Extra Dry <br> Piper Heidsieck <br> Cook’s Imperial <br> Sanspareil <br> <br> <br> Clarets. <br> St. Julien <br> Chateau Belair <br> Chateau Bouliac <br> Modoc <br> <br> <br> White Wines <br> Niersteiner Hock <br> Deidesheimer Hock <br> Haute Sauterne <br> Kelley Island Catawba <br> <br> <br> Wine and Liquors. <br> Duff Gordon Pale Sherry <br> Offley’s Old Port <br> Cognac Brandy, Fine <br> Hennisey Brandy <br> Old Tom Gin <br> Old Crow Whiskey, 1878 <br> Guggenheimer Whiskey, 1878 <br> Bass Pale Ale, <br> Younger’s Sparkling Ale <br> Guinness’ Dublin Stout <br> BudWeiser <br> Schlitz Milwaukee <br> Hathorn Water <br> Belfast Ginger Ale <br> Appollinarris <br> <br> <br> Cotter, Printer, Omaha <br>