Park Hotel, menu, page 1

men000890_Park Hotel, menu, page 1 <br> <br> <br> PARK HOTELS <br> DINNER <br> <br> <br> SOUP. <br> Mock Turtle. <br> <br> <br> FISH. <br> Baked Whitefish Stuffed, Port Wine Sauce. <br> <br> <br> BOILED. <br> Corned Beef. <br> Leg of Mutton, Caper Sauce. <br> Beef Tongue. <br> <br> <br> COLD DISHES. <br> Corned Beef. <br> Ham. <br> Lobster Salad. <br> <br> <br> ROAST. <br> Spring Chicken, with English Dressing. Spring Lamb, Mint Sauce. <br> Ribs of Beef, with Horse Radish. <br> Sirloin of Beef. <br> Mutton with Jelly. <br> Pork, Apple Sauce. <br> <br> <br> ENTREES. <br> Tenderloin of Beef Larded, Mushroom Sauce. <br> Sliced Prairie Chicken with Olives. <br> Apple Fritters fried in Batter, Wine Sauce. <br> Oyster Patties, A la Wulawa. <br> Macaroni baked with Cheese. <br> Boston Beans. <br> <br> <br> VEGETABLES. <br> Green Peas. <br> Cabbage. <br> Green Corn. <br> Stewed Tomatoes. <br> Potatoes Mashed. <br> Potatoes Boiled. <br> Pickled Beets. <br> <br> <br> RELISHES. <br> SPanish Olives. <br> Cold Slaw. <br> Cucumbers. <br> Sliced Tomatoes. <br> Picalili <br> Pickles <br> <br> <br> PASTRY <br> Plum Pudding, Brady Sauce. <br> Citron Cake. <br> Golden Cake. <br> Lemon Cake. <br> Green Apple Pie. <br> Custard Pie. <br> <br> <br> DESSERT. <br> Vanilla Ice Cream. <br> Floating Island. <br> Brandy Jelly. <br> Kennedy’s Zephyr Biscuits. <br> Cheese. <br> Assorted Nuts. <br> Watermelon. <br> Layer Raisins. <br> Green and Black Tea <br> French Coffee <br> <br> <br> J. VAN ETTA, Prop. <br> SUNDAY AUGUST 19th, 1883 <br>