Alexander's Hotel, menu, pages 2-3

DINNER. <br> <br> <br> Vegetable Soup. <br> Baked Red Snapper, Wine Sauce. <br> <br> <br> Baked Pork and Beans. <br> <br> <br> Roast Spring Lamb, au Jus. <br> Roast Ribs of Beef, Drip Gravy. <br> Roast Pig a l’Anglaise, <br> Roast Turkey Currant Jelly. <br> O’possum and Sweet Potatoes <br> Cold Corned Beef. <br> Cold Lamb <br> Potato Salad, a la Ravigatte. <br> Michigan Celery <br> Horse Radish <br> Cucumber Pickles <br> Sliced Onions <br> Chow Chow. <br> Magnolia Ham. <br> Lobster Salad. Cole Slaw. <br> <br> <br> <br> <br> <br> <br> Turkey Wings, Fricassee, with Oysters. <br> Braized Veal Livers, a la Espagnole. <br> Stewed Spareribs, with Turnips. <br> <br> <br> Mashed Potatoes <br> Sauer Kraut <br> Hominy <br> Yarmouth Corn <br> Lima Beans <br> Stewed Tomatoes <br> <br> <br> Green Peach Dumplings, Cream Sauce <br> Damson Pie <br> Pumpkin Pie <br> Fried Peach Pie <br> Lemon Pound Cake <br> Iced Jelly Cake <br> Wafer Jumbles <br> Spice Cake <br> <br> <br> Lemon Ice Cream <br> Sliced Oranges <br> Apples <br> Bananas <br> Layer Raisins <br> Assorted Nuts <br> Coffee <br> Cream Cheese <br> Tea <br> Kentucky Hoe Cake and Butter Milk. <br> <br> <br> ALEXANDER’S HOTEL <br> December 15, 1884 <br>