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Hotel Cecil, menu, page 1

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men001138-001
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    University of Nevada, Las Vegas. Libraries

    Men001138-001 <br> <br> <br> Visitors are respectfully informed that all meals taken in the Restaurant must be paid for. <br> <br> <br> RESTAURANT. <br> DINER A LA CARTE. <br> 18 JUIN, 1902. <br> <br> <br> HORS D’OEUVRES. <br> Jambon de WEstphalie <br> Saumon Fume <br> Caviar <br> Cantaloup <br> Crevettes. <br> Saucisson de Lyon ou de Milan. <br> Hatenges Russe <br> <br> <br> POTAGES. <br> Creme Sante <br> Saint Germain <br> Tourtue Claire <br> Bisque d'Écrevisses <br> PEtits Marmite <br> Queue de Boeuf <br> Bertsch Clair <br> Creme de Tomatoes <br> Consomme Printanier Royal <br> Creme Parmentier <br> <br> <br> POISSONS. <br> Sole Portugaise au GRatin <br> Blanchailles <br> Supreme de BArbue St. Germain <br> Rouget en Caisse Livournaise <br> Truite Meuniere Doria <br> Filets de Sole Florentine <br> Homard Sauce Bordelaise <br> Darne de Saumon Froid à la Ruuse <br> Filet de Merlan Jean Bart <br> Turbot, Sauce Crevettes <br> <br> <br> ENTREES. <br> Contre Filet pique Jardiniere a la Creme <br> Ris de Veau Doria <br> Poulet Sauté Bordelaise la demi <br> Aspic de Caneton a l’Orange <br> Côte d’Agneau Clamart <br> Côte de Volaille Pojarski au Gribouille <br> Marmite de Caille a la Patti <br> Filet Mignon Demidoff <br> Chateaubriand Richelieu. <br>