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men001288. 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/d18g8g08v
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SUNDAY DINNER <br> NOVEMBER 9, 1884. <br> New York Counts, Raw <br> Cream of Asparagus <br> Celery <br> Boiled Red Snapper, Shrimp Sauce <br> Potato Croquettes <br> Boiled Green Tongue, Piquante Sauce <br> Boiled Sauer Kraut, Garnished. <br> Roast Ribs of Beef, with Browned Potatoes <br> Roast Baron of Beef <br> Roast Turkey, with Dressing or Cranberry Sauce <br> Hoe Cake and Butter Milk <br> Tenderloin of Beef, Larded, Mushrooms <br> Escalloped Oysters <br> Pine Apple Fritters, Claret Wine Sauce <br> Lobster Salad, Mayonnaise Dressing <br> Cold Roast Beef <br> Cold Boiled Ham <br> Spanish Olives <br> Spiced Beets <br> Radishes <br> Browned Sweet Potatoes <br> Green Peas <br> Hot Slaw <br> String Beans <br> Mashed Potatoes <br> St. Julien Claret <br> Boiled Cranberry Roll, Golden Sauce <br> Damson Plum Pie <br> Lemon Meringue Pie <br> Fig Cake <br> White Fruit Cake <br> Angel Cake <br> Marble Slices <br> Almond Macaroons <br> Lady Fingers <br> Orange Ice Cream <br> Charlotte Russe <br> Apples Filberts <br> Pecans <br> Almonds <br> Grapes <br> Oranges <br> Banas <br> Edam and N.Y. Creamery Cheese <br> Java Coffee <br> Green Tea <br> Sweet Milk ARCADE HOTEL, <br> H. L. ROCKFIELD <br> Spring field, Ohio. <br> Proprietor. <br>