Image
Copyright & Fair-use Agreement
UNLV Special Collections provides copies of materials to facilitate private study, scholarship, or research. Material not in the public domain may be used according to fair use of copyrighted materials as defined by copyright law. Please cite us.
Please note that UNLV may not own the copyright to these materials and cannot provide permission to publish or distribute materials when UNLV is not the copyright holder. The user is solely responsible for determining the copyright status of materials and obtaining permission to use material from the copyright holder and for determining whether any permissions relating to any other rights are necessary for the intended use, and for obtaining all required permissions beyond that allowed by fair use.
Read more about our reproduction and use policy.
I agree.Information
Digital ID
Details
Digital Project
More Info
Publisher
Transcription
MENU <br> Sunday, September 28th, 1884 <br> SOUP <br> Oyster <br> FISH <br> Boiled Lake Ontario Trout, a la Homard, <br> (Pommes de Terre, a la Parisienne.) <br> HORS D’OEUVRES <br> Salad <br> Olives <br> Chow-Chow <br> CUCUMBERS <br> SLICED TOMATOES <br> BOILED <br> Leg of Mutton, Caper Sauce <br> Corned Ham, with Parsnips <br> ROAST <br> Ribs of Beef, Yorkshire Pudding <br> Lamb, Mint Sauce <br> Fillet of Veal, Stuffed, Brown Gravy <br> Braised Ham, Champagne Sauce <br> COLD DISHES <br> Roast Mutton <br> Lamb <br> Ham <br> Roast Beef <br> Corned Beef <br> Pickled Salmon <br> ENTREES <br> Supreme de Vodaille, a la Financiere <br> Fillet de Boeuf, Pique, aux Champignons <br> Riz de Veau, Braisse, aux Petit Pois <br> Cutlets de Agneau, Pannes, a la Tomato <br> Scotch Haggis, a la Madeira <br> Chateau de Farina, Glace, Wine Sauce <br> VEGETABLES <br> Boiled Potatoes <br> Mashed Potatoes <br> Green Corn <br> Cauliflower, Cream Sauce <br> PASTRY <br> English Plum Pudding, Brandy Sauce <br> Apple Pie <br> Lemon Pie <br> DESSERT <br> Layer Raisins <br> Almonds <br> Filberts <br> Assorted Cake <br> Gold Cake <br> White Mountain Cake <br> Fruit Cake <br> Rum Jelly <br> Pine Apple Ice Cream <br> Water Melon <br> Baked Custard, with Cream <br> Concord Grapes <br> Peaches <br> Apples <br> Buttermilk <br> Coffee <br> Green Tea <br> Black Tea <br> Fruits our Servers taken from the Dining Room will be charged extra. <br> J. IMBIE, Printer, 28 Colborne St. <br> WINE LIST <br> CHAMPAGNE <br> Pommery <br> Clicquot <br> Goulet <br> Piper Heidseick <br> G. B. Mumm’s <br> Ackerman Lawrence Saumur <br> <br> <br> CLARETS <br> St. Julien, R. & F <br> Savigney <br> St. Julien, H & G. <br> <br> <br> SAUTERNES <br> Haut Sauterne <br> Chateau Yquern <br> <br> <br> SHERRIES <br> Misa’s very fine and dry <br> Table, private stock <br> Superios Amontillado <br> <br> <br> PORT WINES <br> Old Reserve <br> Old London Dock <br> <br> <br> BEERS, ALES AND PORTERS <br> Bass’ Ale <br> Tennant’s Ale <br> Guinness’ Stout <br> Labatt’s London Ale <br> O’Keefe’s Ale <br> “ “ on Draught <br> <br> <br> CORDIALS <br> Vermouth <br> Absinthe <br> Curacoa <br> Maraschino <br> Chartreuse <br> Benedictine <br> Kummel <br>