Skip to main content

Search the Special Collections and Archives Portal

Monongahela House, menu, Sunday, April 27, 1884

Image

File
Download men000969.tif (image/tiff; 43.6 MB)

Information

Date

1884-04-27

Description

Restaurant: Monongahela House Location: Pittsburgh, Ohio, United States

Digital ID

men000969
    Details

    Contributor

    Subject

    Time Period

    Resource Type

    Material Type

    Archival Collection

    Digital Project

    Citation

    men000969. Bohn-Bettoni Menu Collection, 1854-1939. MS-00793. Special Collections and Archives, University Libraries, University of Nevada, Las Vegas. Las Vegas, Nevada. http://n2t.net/ark:/62930/d1zp3wg9z

    Rights

    This material is made available to facilitate private study, scholarship, or research. It may be protected by copyright, trademark, privacy, publicity rights, or other interests not owned by UNLV. Users are responsible for determining whether permissions are necessary from rights owners for any intended use and for obtaining all required permissions. Acknowledgement of the UNLV University Libraries is requested. For more information, please see the UNLV Special Collections policies on reproduction and use (https://www.library.unlv.edu/speccol/research_and_services/reproductions) or contact us at special.collections@unlv.edu.

    Standardized Rights Statement

    Digital Provenance

    Digitized materials: physical originals can be viewed in Special Collections and Archives reading room

    Extent

    7 5/8 x 5 5/8 inches
    267 bytes

    Language

    English

    Publisher

    University of Nevada, Las Vegas. Libraries

    Format

    image/tiff

    Men000969 <br> <br> <br> Monongahela House, <br> Geo. G. Griscom. <br> <br> <br> MENU. <br> <br> <br> Blue Points <br> <br> <br> Terrapin <br> Chicken Panda <br> <br> <br> Boiled Kennebec Salmon, Shrimp Sauce <br> Baked Rock, Wine Sauce <br> Potatoes, a la Hollandaise <br> <br> <br> COLD MEATS. <br> Beef <br> Ham <br> Tongue <br> Corned Beef <br> Turkey <br> <br> <br> Boiled Chicken, Oyster Sauce <br> Boiled Leg Mutton, Caper Sauce <br> Boiled Smoked Tongue and ham <br> Roast Ribs of Beef, Brown Sauce <br> Roast Domestic Duck, with Baked Apples <br> Roast Loin of Veal, Stuffed <br> <br> <br> Roast Spring Lamb, Mint Sauce or Jelly <br> <br> <br> Mashed Potatoes <br> Bermuda Potatoes, in Cream <br> Green Peas Rice <br> New String Beans <br> Asparagus <br> Tomatoes <br> Bermuda Onions <br> Hot Slaw <br> Sweet Potatoes <br> <br> <br> Snipe, on Toast, Lettuce Dressing <br> Sweet Breads, Pique, aux Petits Pois <br> Crabs, in Crumbs, with Cream Dressing <br> Frogs, BReaded and Fried, a la Bechamel <br> <br> <br> Lobster Salad <br> Chicken Salad <br> Cucumbers <br> Sliced Tomatoes <br> Radishes <br> Lettuce <br> Olives <br> Chili Sauce <br> Chow Chow <br> <br> <br> White Mountain Pudding <br> Apple Pie <br> Strawberry Meringue Pie <br> Cream Chocolate Pie <br> <br> <br> Champagne Punch <br> <br> <br> Pistachio Ice Cream <br> Macaroons <br> Fruit Cake <br> French Kisses <br> Snow Cake <br> Apricot Cheese, a la Chautilly <br> Wine Jelly <br> Charlotte, a la Marasquin <br> <br> <br> Claret <br> Cider <br> <br> <br> Strawberries <br> <br> <br> Apples <br> Nuts <br> Raisins <br> Dates <br> Bananas <br> Oranges <br> Confections <br> Preserved Ginger <br> <br> <br> Roquefort, Pine Apple and N.Y.S. Cheese <br> <br> <br> Welsh Rare-bit <br> <br> <br> Coffee. <br> <br> <br> PITTSBURGH, SUNDAY, APRIL 27, 1884. <br>