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Hotel Cecil, menu, pages 2-3

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men001083-002
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    University of Nevada, Las Vegas. Libraries

    Men001083-002 <br> <br> <br> During Dinner the following Selections will be performed by the Lawler Quintette. <br> <br> <br> MARCH … “Ritirata Italiana” … Drescher <br> VALSE … “Liebeshaume” … Ertl <br> SELECTION … “Goose Girl” … D’Egville <br> … “Au Matin” Godard <br> VALSE … “Nuages Roses” … Berger <br> BOLERO … “Le Toreador” … Wachs <br> SERENADE … Squire <br> DANCE … from “Nell Gwynn” … German <br> MARCH … “Avec Aplomb” … Vallstedt <br> <br> <br> <br> <br> VINS. <br> Lights Old Bottled Sherry. <br> <br> <br> Chablis Vignerons, Vintage 1893. <br> <br> <br> Irroy Carte d’Or, Ex.,- Cual. Sec. Vintage, 1892. <br> <br> <br> Louis Roederer. Ex. Dry. Vintage, 1879. <br> <br> <br> Royal Ruby Port. <br> <br> <br> Special Private Stock Brandy <br> <br> <br> Liqueurs <br> <br> <br> MENU <br> Hors d’Oeuvres Varies. <br> <br> <br> Consomme Sarah Bernhardt. St. Germain. <br> <br> <br> Truite Saumonee, Sauce Chablis. <br> Salade de Concombres. <br> Blanchailles. <br> <br> <br> Marmite de Caille Richelieu. <br> <br> <br> Selle d'Agneau SEvigne <br> Pommes Nouvelles. <br> Petits Pois. <br> <br> <br> Sorbet au Cerises. <br> <br> <br> Poularde Rotie. <br> Salade. <br> <br> <br> Asperges, Sauce Mousseline. <br> <br> <br> JAmbon d’York au Champagne. <br> <br> <br> Peches Framboises. <br> <br> <br> Ananas Glaces dans son Fruit. <br> <br> <br> Dessert. <br> Cafe. <br>