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Hotel Cecil, menu, pages 2-3

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men001108-002
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    Publisher

    University of Nevada, Las Vegas. Libraries

    Men001108-002 <br> <br> <br> Vins. <br> <br> <br> East India Madeira, 1861. <br> <br> <br> Montrachet, 1891. <br> <br> <br> Giesler Ex. Superior, Dry, 1892 <br> <br> <br> Moet & Chandon <br> Dry, cuvee 81, 1893 <br> <br> <br> Château LAfite, Grand Vin, 1875 <br> <br> <br> Martinez Port, 1863. <br> <br> <br> Special Reserve Brandy, 1824 <br> <br> <br> Liqueurs Assorties <br> <br> <br> Cigars and Cigarettes <br> <br> <br> MENU <br> <br> <br> Cantaloup Rafraichie. <br> <br> <br> Tortue Claire. <br> Bisque d'Écrevisses <br> <br> <br> Truite Saumonee, Sauce Chablis <br> Salade de Concombres <br> Queue d’Homard Delmonico <br> <br> <br> Suprême de Volaille Maréchale <br> Aspic de Foie Gras <br> <br> <br> Selle d’Agneau Renaissance <br> Pommes Nouvelles au Beurre <br> Brochette d’Ortolans Rotie au Cresson <br> Salade de Coeur de Romaine <br> <br> <br> Asperges Anglaises, Sauce Mousseline <br> <br> <br> Jambon d’York, Sauce Cumberland <br> <br> <br> Gelee aux Liqueurs <br> <br> <br> Peches Melba <br> <br> <br> Petis Fours <br> <br> <br> Dessert <br> <br> <br> Cafe. <br>