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Hotel Metropole, menu, pages 2-3

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men001024-002
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    University of Nevada, Las Vegas. Libraries

    Men001024-002 <br> <br> <br> Wines. <br> Turtle Punch. <br> Dry Sherry. <br> Liebfraumilch. <br> Moet & Chandon, Dry Imperial, Cuvee 20, 1893. <br> Duminy & Co., Ex. Qual. Ex. Dry, 1892. <br> Liqueurs Assorties. <br> Château Paveil Margaux, 1891. <br> Martinez, moderately dry Port. <br> Johannis & Apollinaris Natural Table Waters. <br> <br> <br> MENU. <br> <br> <br> Hors d’Oeuvre. <br> <br> <br> Tortue Claire. <br> Creme de Riz a la Reine. <br> <br> <br> Saumon, Sauce Hollandaise. <br> Filet de Sole, Marguery. <br> Whitebait Nature & a la Diable. <br> <br> <br> Caille a la Moscovite. <br> Ris-d’Agneau, Financiere. <br> <br> <br> Melon de Cantaloup. <br> <br> <br> Selle de Pre-Sale a la Broche. <br> Haricots Verts au Beurre. <br> Pommes de Terre Nouvelles a la Menthe. <br> <br> <br> Caneton Roti au Cresson. <br> Petits Pois. <br> Salade. <br> <br> <br> Pouding Saxon. <br> Suédoise de Fraises au Champagne. <br> Biscuit au Parmesan. <br> Corbeille de Roses Glacées. <br> Petits Fours. <br> Dessert. <br> Cafe Noir. <br>