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men001237. Bohn-Bettoni Menu Collection, 1854-1939. MS-00793. Special Collections and Archives, University Libraries, University of Nevada, Las Vegas. Las Vegas, Nevada. http://n2t.net/ark:/62930/d1m03zd7x
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Menu <br> Sunday, July 20th, 1884 <br> SOUP- Chicken. <br> Consomme, with Sago. <br> FISH- Broiled Wall-eyed Pike, Maitre de Hotel Sauce <br> Olives <br> Pickled beets <br> Cucumbers <br> Young Onions <br> Boiled Capon <br> Corned Beef and Cabbage <br> Sugar Cured Ham <br> ROAST-Sirloin of beef <br> Mutton, brown gravy <br> Young Turkey Stuffed, Giblet sauce <br> Short Ribs of beef, new brown potatoes <br> ENTREES- Small Fillets of Beef larded, Mushroom Sauce <br> Baked Macaroni, with Pineapple cheese <br> Queen Fritters, wine sauce. <br> Pork and Beans <br> LEMON SHERBET <br> COLD- Roast Beef, Corned Beef, Ham, Cold Mutton, Lobster Salad <br> VEGETABLES- boiled and browned Potatoes New potatoes in cream <br> Green Peas <br> Mashed Turnips <br> New Green Corn <br> PASTRY- Baked Rice Pudding, golden sauce <br> Lemon Cream Pie a la Marengo <br> Fresh Apple Pie <br> Soffles of Cocoanut <br> Almond Pequetts <br> French Kisses <br> Assorted Cake <br> DESSERTS- Pecans Ice Cream <br> Cheese and crackers <br> Assorted nuts <br> Blackberries <br> Fruit <br> LE CAFE MOKA <br> TEA <br> Hotel Orleans, <br> Spirit Lake, Iowa. <br>