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men000956_The Arlington, menu, pages 2-3
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I agree.men000956_The Arlington, menu, page 2 <br> <br> <br> MENU. <br> <br> <br> Ox Tail <br> <br> <br> Fillet of Trout, Tartar Sauce <br> <br> <br> Corned Beef and New Cabbage <br> Tongue, Pickle Sauce <br> <br> <br> Prime Ribs of Beef <br> Spring Lamb Mint Sauce <br> Loin of Veal <br> Stuffed <br> <br> <br> Tenderloin of Beef, larded, Mushroom Sauce <br> Sweet Breads fried in Crumbs, Tomato Sauce <br> Cream Fritters, Port Wine Sauce <br> <br> <br> Boiled Potatoes <br> Mashed Potatoes <br> New Beets <br> New Green Peas <br> New Cabbage <br> <br> <br> men000956_The Arlington, menu, page 3 <br> <br> <br> Corned Beef <br> Roast Beef <br> Boiled Tongue <br> <br> <br> Olives <br> Cucumbers <br> Radishes <br> Dressed Lettuce <br> <br> <br> Shrimp Salad <br> Columbia Salmon <br> Steamed Fruit Pudding, White Wine Sauce <br> Strawberry Pie <br> Lemon Pie <br> Jelly Roll Cake <br> Fruit Cake <br> Marble Cake <br> White Cake <br> English Walnut Cake <br> Chocolate Cake <br> Strawberry Ice Cream <br> Cocoanut Macroons <br> Sherry Wine Jelly <br> Assorted Nuts <br> Watermelons <br> Imperial Cabinet Raisins <br> V. & C. Crackers <br> Cheese, Edam <br> Black and Japan Tea <br> French Coffee <br> <br> <br> Petoskey, Sunday, June 29, 1884. <br>