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Freemasons Tavern, menu, pages 2-3

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men001092-002
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University of Nevada, Las Vegas. Libraries

Men001092-002 <br> <br> <br> Menu. <br> Consomme Brunoise. <br> Tomato Cream. <br> <br> <br> Salmon, Hollandaise Sauce. <br> Whitebait. <br> <br> <br> Sweetbread, Florentine. <br> <br> <br> Haunch of Mutton. <br> Braise Celery. <br> New Potatoes. <br> <br> <br> Roast Surrey Capon. <br> Salad. <br> <br> <br> Sidney Pudding. <br> Maraschino Jelly. <br> Meringues Chantilly. <br> <br> <br> Vanilla Iced Pudding. <br> <br> <br> Dessert. <br> <br> <br> Programme of Music <br> DURING RECEPTION AND DINNER. <br> <br> <br> 1. MARCH … “Les Cadets” … Sousa. <br> 2. OVERTURE … “La Couronne D’or” … Hermann. <br> 3. INTERMEZZO … “Come Sweet Morning” … C. KIEFERT. <br> 4. SELECTION … “The Belle of New York” … G. Kerker. <br> 5. GAVOTTE “Marionette Suite de Ballet” Quartermain. <br> 6. CORNET SOLO … Selected … <br> 7. OVERTURE … “La Souveraine” … Herman. <br> 8. AMERICAN SKETCH- “Down South” … W.H. Myddleton. <br> 9. VALZA TZIGANE … “Lion du Pay” … R. Berger. <br> 10. MARCH - “Under the Banner of Victory” … Franz von Blon. <br>