Tremont House, menu, pages 2-3

men000961_Tremont House, menu, page 2 <br> <br> <br> MENU. <br> SUNDAY, - - - JULY 1, 1883. <br> <br> <br> SOUP. <br> Chicken, with Tomato. <br> <br> <br> FISH. <br> Boiled Penobscot Salmon, Shrimp sauce. <br> Cucumbers, Sliced Tomatoes. <br> <br> <br> BOILED. <br> Leg of Kentucky Mutton, Caper sauce, <br> Fowl and Pork, Parsley sauce, <br> Sugar Cured Ham, <br> Smoked Tongue, <br> Corned Beef. <br> <br> <br> ROAST. <br> Green Goose, stuffed with Onions, <br> Ham, glace, Madeira sauce, <br> Ribs of Beef, Dish Gravy, <br> Turkey, Cranberry sauce <br> Spring Lamb, Mint sauce, <br> Chicken, Giblet sauce. <br> <br> <br> COLD. <br> Tongue, <br> Boiled Ham, <br> Pressed Corned Beef, <br> Lobster, <br> Roast Turkey, <br> Roast Chicken, <br> Roast Beef, <br> Salmon Salad. <br> <br> <br> ENTREES. <br> Fillet of Beef, larded, with Mushrooms, <br> Chicken, sante, a la Richelieu, <br> Lamb Cutlets, a la Nelson, <br> Baked Beans and Pork, <br> Macaroni, au Gratin, <br> Banana Fritters, Rum sauce. <br> <br> <br> VEGETABLES. <br> Mashed Potatoes, <br> Boiled New Potatoes, <br> Boiled Rice, <br> Boiled Hominy, <br> Bermuda Onions, <br> Turnips, <br> Beets, <br> Pickled Beets, <br> Green Peas, <br> Lettuce, <br> Squash, <br> String Beans, <br> Sweet Corn, <br> Asparagus, <br> Stewed Tomatoes, <br> Spinach, <br> New Cabbage. <br> <br> <br> PASTRY. <br> Baked Indian Pudding, <br> Rhubarb Pie, <br> Apple Pie, <br> Cranberry Pie, <br> Wine Jelly, <br> Confectionery, <br> Angel Cake. <br> <br> <br> DESSERT. <br> English Walnuts, <br> Almonds, <br> Cheese, <br> Olives, <br> Milk Biscuit, <br> Strawberries, <br> Figs, <br> Watermelon, <br> Pineapples, <br> Bananas, <br> Lemon Sherbet. <br> <br> <br> COFFEE. <br> <br> <br> HOURS FOR MEALS. <br> Breakfast… from 6 ½ to 11 o’clock. <br> Dinner… “ 1 to 6 “ <br> “ Children and Nurses” 1 to 2 “ <br> Tea and Supper… “ 6 to 12 “ <br> <br> <br> SUNDAY <br> Breakfast… from 8 to 11 o’clock <br> Dinner… “ 1 ½ to 5 “ <br> Tea and Supper… “ 5 ½ to 11 “ <br> <br> <br> Guests having friends to dine will please give notice at the office. <br> Meals sent to rooms- Dessert, etc., ordered or carried from the table will be charged EXTRA <br> Children occupying seats at the table will be charged full price. <br> <br> <br> <br> <br> men000961_Tremont House, menu, page 3 <br> <br> <br> WINE LIST. <br> <br> <br> Champagne. <br> G.H. Mumm & Co.’s Dry Verzenay <br> G.H. Mumm & Co.’s Extra Dry <br> Veuve Clicquot, Ponsardin <br> Veuve Clicquot, Ponsardin, Dry <br> Delmonico… half-pints <br> Schreider, N.H., Dry <br> Arthur Roederer’s Ex. Superior, very Dry <br> L. Roederer’s Imperial <br> L. Roederer’s Dry Sillery <br> L. Roederer’s Carte Blanche <br> Heidsieck, Piper & Co <br> Pommery & Greno’s Vin Sec <br> Moet & Chandon, Cremant d’Ay <br> Dry Monopole Extra <br> De St. Marceaux & Co <br> <br> <br> American Wines. <br> California Champagne, Extra Dry <br> Missouri Imperial Champagne Dry <br> Great Western, (Sparkling), Pleasant <br> Valley Wine Co. <br> Sonoma Valley Hock <br> California Claret <br> Port, Vintage 1862, Dry and Fine <br> Angelica <br> Hockheimer <br> Ohio Table Claret <br> <br> <br> Sherry. <br> Table <br> Pale and Delicate <br> Brown <br> Diamond, S. Gold, very Dry <br> Diamond, M. L., Emperor of Russia <br> Vino de Pasto, Ysasi & Co <br> Queens, “ <br> Cabinet, Pale, “ <br> Pale D., very delicate “ <br> Amontillado <br> Misa, very old and delicate <br> Competitor, €100 <br> Revere Cabinet <br> Star and Garter, first importation <br> Ashburton Amontillado <br> <br> <br> Madeira. <br> J.D. & M. WILLIAMS. <br> Monteiro’s <br> Monteiro’s Brazil, very old <br> Newton, Gordon & Murdock, €100, 1818 <br> Sercial, imported in 1818 <br> Old Virgina <br> Emperor of Russia <br> Blackburn’s Old Reserve <br> Leacock’s Very Choice <br> Sir John Keene <br> <br> <br> Moselle. <br> Zetinger <br> Sparkling <br> Scharzeberger <br> <br> <br> Brandies, etc. <br> Otard, Dupuy & Co., 1858 <br> Otard, Dupuy & Co., 1846 <br> Otard, Dupuy & Co., 1836 <br> Otard, Dupuy & Co., 1820 <br> Hennessey *** <br> Jules Robin & Co., F.O.P. <br> Old Bourbon Whiskey <br> Choice Old Rye Whiskey <br> Maryland Club, very old <br> Old Monongahela Rye, dist. 1853, for private use, <br> Old Jamaica Rum <br> Old Medford Rum <br> <br> <br> Claret. <br> FROM EVARISTE, DUPONT & CO. <br> St. Julien <br> St. Estephe <br> Margaux <br> St. Julien, superior <br> Potent Canet <br> <br> <br> FROM CRUSE & FILS FRERES. <br> Château Leoville <br> Château LaRose <br> Château Lafitte <br> Château Margaux <br> Château Latour, 1868 <br> Grand Vin, Château Margaux, 1847 <br> Grand Vin, Château Leoville, 1865 <br> Grand Vin, Château Lafitte, 1865 <br> <br> <br> FROM BARTON & GUESTIER. <br> La Rose, 1851 <br> Leoville, 1851 <br> Château Lafitte, 1844 <br> Château La Rose, 1844 <br> <br> <br> Hock. <br> Sparkling <br> Laubenheimer <br> Niersteiner <br> Hockheimer <br> Rudesheimer <br> Macrobruner <br> Assmannshausen, Red <br> <br> <br> PRINCE METTERNICH’S CABINET WINES. <br> Silver Bronze Seal <br> Cabinet Steinberger <br> <br> <br> Burgundy. <br> Pommard <br> Sparkling Burgogne. <br> Nuits <br> Beaune <br> Chambertin <br> Close de Vougeot <br> Sparkling Vougeot <br> Romanee <br> Romanee, Conti <br> Macon <br> <br> <br> Port. <br> Old Table Port <br> Hunt & Co <br> White Port, very old <br> Old London, Osborn <br> Old Port, very sup’r, selected grapes <br> <br> <br> Sauterne. <br> Sauterne <br> Haut Sauterne <br> Count Saluce <br> Latour Blanche, Sweet <br> Chablis <br> Château Yquem <br> <br> <br> Sundries. <br> Hub Punch <br> Dublin Porter <br> Bass’s and Scotch Ale <br> American Ale <br> Allsop’s Ale <br> Pure Sparkling Cider, bottled expressly <br> for Tremont house <br> Wyeth & Co.’s Crab-Apple Cider, <br> warranted pure <br> Bass & Co’s Ale, on draught <br> Milwaukee Lager <br> Ginger Ale, English <br> Ginger Ale, Cantrell & Cochrane <br> <br> <br> Hathorn, Congress, Empire, High Rock and Geyers Spring Water. <br> Apollinaris Water, Hunyadi Water, Selters Water, <br> Friedrichshall Bitter Water, Poland Water on Drought. <br> <br> <br> Liqueurs and Cordials. <br> Anisette, <br> Absinthe, <br> Aya Pana, <br> Benedictince, <br> Curacoa, <br> Chartreuse, <br> Noyau, <br> Kirschwasser, <br> Kummel, <br> Coca, <br> Maraschino. <br>