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The Hotel Metropole, menu, pages 2-3

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men001019-002
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    University of Nevada, Las Vegas. Libraries

    Men001019-002 <br> <br> <br> VINS. <br> Chablis. <br> Dry Sherry. <br> Liebfraumilch. <br> Geo. Goulet & Co., Ex. Dry, 1892. <br> Liqueurs Assotries. <br> Château Lafite, 1894. <br> Gould Campbell’s Old Port. <br> Johannis & Apollinaris Natural Table Waters. <br> <br> <br> MENU DU DINER. <br> <br> <br> Huître au Citron. <br> Brunoise au Tapioca. <br> Creme a la Conde. <br> <br> <br> Turbot, Sauce Hollandaise, Whitebait. <br> <br> <br> Moussa Volaille a la Matechales. <br> Caille Farcis à la Piémontaise. <br> <br> <br> Sorbet a la Bendictine. <br> <br> <br> Selle de Mouton de Galles-Laver. <br> Celeris a la Moelle, <br> Pommes de Terre Dauphine <br> <br> <br> Faisan Roti au Cresson. <br> Salade. <br> <br> <br> Croute a l’Ananas. <br> <br> <br> Canape Provencale. <br> <br> <br> Madeleine Glacee. <br> Gateau Mascotte. <br> Dessert. <br> Cafe Noir. <br>