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Galt House, menu, page 2

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men000979-002
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    University of Nevada, Las Vegas. Libraries

    Men000979-002 <br> <br> <br> DINNER. <br> <br> <br> Raw Oysters. <br> <br> <br> Cream of Asparagus. <br> Consomme Imperial. <br> <br> <br> Celery, <br> Small Patties of Sweetbread, <br> Olives. <br> <br> <br> Boiled Kennebec Salmon, Shrimp Sauce. <br> <br> <br> (POTATOES DUCHESSE.) <br> <br> <br> Roast Young Gosling, Apple Sauce, <br> Roast Sirloin of Beef, Brown Gravy. <br> <br> <br> (LETTUCE SALAD.) <br> <br> <br> Antelope Steak, Bernaise Sauce, <br> Supreme of Pheasant with Truffles, <br> Charlotte of Apple, Brandy Sauce. <br> <br> <br> Champagne Lunch. <br> Roast Wild Turkey, Chestnut Dressing, <br> Roast Canvas Black Duck with Jelly. <br> <br> <br> (ROAST BEAR.) <br> <br> <br> Green Peas, <br> Asparagus, <br> String Beans, <br> Boiled, Mashed and Sweet Potatoes, <br> Sugar Corn. <br> <br> <br> English Plum Pudding, Brandy Sauce, <br> Apple Pie, <br> Lemon Pie, <br> Assorted Cake. <br> <br> <br> Fromage de Brie and Stilton Cheese. <br> <br> <br> Charlotte Russe, <br> Wine Jelly, <br> Vanilla Ice Cream. <br> Fruits in Season. <br> <br> <br> CAFE. <br> <br> <br> Claret, <br> Kaiser Beer, <br> Cider. <br> <br> <br> GALT HOUSE, <br> Louisville, Ky. <br>