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Hotel Cecil, menu, pages 2-3

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men001087-002
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    University of Nevada, Las Vegas. Libraries

    Men001087-002 <br> <br> <br> MENU. <br> <br> <br> Hors d’Oeuvres. <br> <br> <br> Consomme and Asparagus Points. <br> Tomato Soup. <br> <br> <br> Fillet of Sole, Chablis Sauce. <br> Curried Prawns <br> <br> <br> Terrine of Chicken and Mushrooms. <br> Sweetbread Imperiale. <br> <br> <br> Roast Saddle of Lamb Careme. <br> Roast Potatoes. <br> <br> <br> Iced Punch. <br> <br> <br> Roast Aylesbury Duckling. <br> Salad. <br> <br> <br> York Ham. <br> <br> <br> Strawberry Charlotte. <br> Cecil Ice Pudding. <br> <br> <br> Cheese and Celery. <br> <br> <br> Dessert. <br> Coffee. <br> <br> <br> PROGRAMME OF MUSIC <br> To be performed during Dinner by <br> MR. WILLIE WRIGHT’S <br> North London Bijou Orchestra. <br> <br> <br> 1. MARCH … “Auszag de Garde” … R. Elienberg <br> 2. OVERTURE … “Poet and Peasant” … Suppe <br> 3. ENTR’ACTE … “Pendant le Flirt” … R. Berger <br> 4. SELECTION … “San Toy” … S. Jones <br> 5. WALTZ … “Lystra” … Ziehrer <br> 6. AMERICAN SKETCH “Down South” … Lyddleton <br> 7. MORCEAUX … “Anitra’s Dance” … E. Grieg <br> 8. ENTR’ACTE … “Salut d’Amour” … Elgar <br> 9. FINALE … “Double Eagle” … Wagner <br>