Tremont House, menu, pages 2-3

MENU <br> SUNDAY, --- NOVEMBER 23, 1884 <br> <br> <br> <br> <br> SOUP. <br> Mock Turtle. <br> <br> <br> FISH <br> Broiled Striped Bass, Lobster sauce <br> Lettuce Celery <br> <br> <br> BROILED. <br> Leg of Mutton, Caper sauce, <br> Capon Parsley sauce <br> Corned Beef with Cabbage, <br> Ham with Spinach, <br> Tongue <br> <br> <br> ROAST. <br> Tame Duck with Jelly <br> Turkey, Cranberry sauce <br> Chicken, Giblet sauce <br> Lamb, Mint sauce. <br> Ribs of Beef. <br> <br> <br> COLD <br> Tongue <br> Broiled Ham <br> Pressed Corned Beef <br> Lobster <br> Roast Turkey <br> Roast Chicken <br> Roast Beef <br> Lobster Salad <br> <br> <br> ENTREES <br> Fillet of Beef, larded, with Mushrooms <br> Chicken Patties <br> Macaroni with Cream <br> Baked Beans and Pork <br> Queen Fritters, Wine sauce <br> <br> <br> VEGETABLES <br> Mashed Potatoes <br> Boiled Potatoes <br> Boiled Rice <br> Boiled Hominy <br> Stewed Tomatoes <br> Squash <br> Beets <br> Pickled Beets <br> Boiled Turnips <br> Onions <br> Cabbage <br> Sweet Corn <br> Sweet Potatoes <br> Spinach <br> Fried Parsnips <br> <br> <br> GAME <br> Roast Black Duck, with Jelly <br> <br> <br> PASTRY <br> Baked Indian Pudding <br> Coconut Pie <br> Apple Pie <br> Mince Pie <br> Angel Cake <br> Italian Cream <br> <br> <br> DESSERT <br> English Walnuts <br> Almonds <br> Apples <br> Layer Raisins <br> Grapes <br> Figs <br> Oranges <br> Pears <br> Olives <br> Milk Biscuit <br> Cheese <br> Roman Punch <br> <br> <br> COFFEE <br> <br> <br> Hours for meals <br> Breakfast… from OJ to 11 o’clock <br> Dinner <br> “Children and nurses” <br> Tea and Supper <br> <br> <br> SUNDAY <br> Breakfast… from 8 to 11 o’clock <br> Dinner <br> Tea and Supper <br> <br> <br> Guests having friends to dine will please give notice at the office <br> Meals sent to rooms- Dessert, etc, ordered or carried from the table will be charged EXTRA <br> Children occupying seats at the table will be charged full price <br> <br> <br> <br> <br> <br> <br> <br> <br> WINE LIST. <br> <br> <br> Champagne <br> G.H. MUMM & Co.’s Dry Versenay <br> G.H. MUMM & Co.’s Extra Dry <br> G.H. MUMM & Co.’s Cordon Rouge <br> Veuve Clicquot, Ponsardila <br> Veuve Clicquot, Ponsardin, Dry <br> Delmonico… half-pints <br> Schreider, N.H., Dry <br> L. Reeder’s Imperial <br> L. Reeder’s Dry Sillery <br> L. Reeder’s Carte Blanche <br> Heidsieck, Piper & Co <br> Pommery & Greno’s Vin Sec <br> Moet & Chandon, Cremant d’Ay <br> Dry Monopole Extra <br> Perrier Jouet Special <br> American Wines <br> California Champagne, Extra Dry <br> Missouri Imperial Champagne, Dry <br> Great Western, (Sparkling), Pleasant <br> Valley Wine Co. <br> Sonoma Valley Hock <br> California Claret <br> Port, Vintage 1862, Dry and Fine <br> Angelica <br> Hock <br> Ohio Table Claret <br> Sherry <br> Table <br> Pale and Delicate <br> Brown <br> Diamond S. Gold, very Dry <br> Diamond, M. L. Emperor of Russia <br> Vino de Pasto, Ysasi & Co <br> Queens <br> Cabinet, pale <br> Pale d., very delicate <br> Amontillado <br> Misa, very old and delicate <br> Competitor, <br> Revere Cabinet <br> Star and Garter, first importation <br> Ashburton Amontillado <br> Madiru <br> J. D. & M WILLIAMS <br> Monteiro’s <br> Monteiro’s Brazil, very old <br> Newton, Gordon & Murdock <br> Sercial imported in 1919 <br> Old Virginia <br> Emperor of Russia <br> Blackburn’s Old Remere <br> Leacock’s Very Choice <br> Sir John Keene <br> Moscile <br> Zeltinger <br> Sparkling <br> Scharzeberger <br> Hungarian <br> (MAX GREGER’S.) <br> RED <br> Carlowitz, finest selected <br> Ofner Auslese <br> WHITE <br> Belle Riesling <br> Oldenburg, selected <br> SPARKLING <br> Hungarian, 1st quality <br> Hungarian extra quality <br> Sauterne <br> Sauterne <br> Haut Sauterne <br> Count Saluce <br> Latour Blanche, Sweet <br> Chablis <br> Chateau Yquem <br> Hathorn, Congress, and Apollinaris Water, Hunyadi Water <br> Friedrichshall Bitter Water <br> Geyser Spring Waters, Selters Water, Vermouth, Seal Rock Spring Water on Draught <br> Liqueurs and Cordials <br> Anisette, Absinthe, Aya Pana, Benedictine, Curacao, Chartreuse, Noyau <br> Kirschwasser, Kummel, Maraschino, <br> <br> <br> <br> <br> <br> <br> Claret <br> FROM EVARISTE, DUPONT & CO <br> St. Julienne, decanted <br> St. Estephe <br> Margaux <br> St. Julien, superior <br> Pontet Canet <br> FROM CRUSE & FILS FRERES <br> Chateau Leoville <br> Chateau La Rose <br> Chateau Lafayette <br> Chateau Margaux <br> Chateau Latour, 1868 <br> Grand Vin, Chateau Margaux, 1847 <br> Grand Vin, Château Leoville, 1865 <br> Grand Vin, Chateau Lafayette, 1865 <br> FROM BARTON & GUESTIERE <br> La Rose, 1851 <br> Leoville, 1851 <br> Chateau Lafayette, 1844 <br> Château La Rose, 1844 <br> Hock <br> Sparkling <br> Laubenheimer <br> Niersteiner <br> Hockheimer <br> Rudesheimer <br> Marcobruner <br> Assmannschausen, Red <br> PRINCE METTERNICH’S CABINET WINES <br> Silver Bronze Seal <br> Cabinet Steinberger <br> Burgundy <br> Pommard <br> Sparkling Bourgogne <br> Nuits <br> Beaune <br> Chambertin <br> Close de Vougeot <br> Sparkling <br> Vougeot <br> Romanee <br> Romanee, Conti <br> Macon <br> Port <br> Old Table Port <br> Hunt & Co <br> White Port, very old <br> Old London, Osborn <br> Old Port, very sup’r, selected grapes <br> Brandies, etc <br> Otard, Dupuy & Co., 1858 <br> Otard, Dupuy & Co.,1846 <br> Otard, Dupuy & Co., 1836 <br> Otard, Dupuy & Co.,1820 <br> Hennessey <br> Jules Robin & Co., F. O. P. <br> Old Bourbon Whiskey <br> Choice Old Rye Whiskey <br> Maryland Club, very old <br> Old Monongahela Rye, dist. 1858, for private use <br> Old Jamaica Rum <br> Old Medford Rum <br> Sundries <br> Hub Punch <br> Dublin Porter <br> Bass & Co’s Pale Ale <br> Muir’s Scotch Ale <br> American Ale <br> Bass & Co’s Ale, on draught <br> Milwaukee Lager <br> Ginger Ale, English <br> Ginger Ale, Cantrell & Cochrane <br> Pure Sparkling Cider, bottled expressly for Tremont House <br>