Information
Digital ID
men000870_Southern Hotel, menu, pages 2-3
UNLV Special Collections provides copies of materials to facilitate private study, scholarship, or research. Material not in the public domain may be used according to fair use of copyrighted materials as defined by copyright law. Please cite us.
Please note that UNLV may not own the copyright to these materials and cannot provide permission to publish or distribute materials when UNLV is not the copyright holder. The user is solely responsible for determining the copyright status of materials and obtaining permission to use material from the copyright holder and for determining whether any permissions relating to any other rights are necessary for the intended use, and for obtaining all required permissions beyond that allowed by fair use.
Read more about our reproduction and use policy.
I agree.Page 2 <br> <br> <br> MEnu. <br> <br> <br> Consommé en Tasses. <br> <br> <br> Pates aux Huitres, <br> SLiced Tomatoes, <br> Cucumbers. <br> <br> <br> Pompano, <br> Potatoes Duchesse, <br> Haute Sauternes. <br> <br> <br> Tenderloin of Beef, aux Truffles, <br> French Peas, <br> Chateau Bouillac. <br> Terrapin, á la Maryland, <br> Amontillado Sherry <br> <br> <br> <br> <br> <br> <br> Page 3 <br> <br> <br> Menu <br> <br> <br> Punch, á la Romaine <br> <br> <br> Bride’s Cake <br> <br> <br> Snipe au Cresson, <br> Fresh Asparagus, <br> Mumm’s Extra Dry. <br> <br> <br> Charlotte Russe, <br> Assorted Cakes, <br> Veuve Clicquot. <br> <br> <br> Roquefort Cheese and Hard Crackers, <br> Ice Cream-- Fruits, <br> Coffee, <br> Apolinaris Water. <br>