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The Brunswick, menu, pages 2-3

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Download men001221s002_The Brunswick, menu, pages 2-3.tif (image/tiff; 62.03 MB)

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men001221-002
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    University of Nevada, Las Vegas. Libraries

    Menu <br> LITTLE NECK, CLAMS <br> HAUT SAUTERNE <br> Soup <br> CREAM OF ASPARAGUS <br> AMONTILLADO <br> Fish <br> BAKED PENOBSCOT SALMON- genoise sauce <br> CUCUMBERS <br> BERMUDA POTATOES <br> SLICED TOMATOES <br> HOCHHEIMER <br> Removes <br> BOILED PHILADELPHIA CAPON- estragone sauce <br> ROAST SPRING LAMB- mint sauce <br> ASPARAGUS TOPS <br> RICE <br> SPRING BEANS <br> CHAMPAGNE <br> <br> <br> Entrees <br> TENDERLOIN OF BEEF- truffle sauce <br> SWEET BREAD PATTIES- Parisian style <br> CHICKEN CROQUETTES- new peas <br> PONTET CANET <br> MAYONNAISE <br> LOBSTER <br> CHICKEN <br> SHRIMP <br> ROMAN PUNCH <br> Game <br> BOILED SNIPE. On toast- Colbert sauce <br> DRESSED LETTUCE <br> WATER CRESSEN <br> ROMANEE <br> Dessert <br> ASSORTED CAKE <br> MACAROONS <br> CHAMPAGNE JELLY <br> FRUIT ICES <br> FROZEN PUDDING <br> APPLES <br> ORANGES <br> BANANAS <br> MADAGA GRAPES <br> STRAWBERRIES <br> COFFEE <br> PONEMAH <br>