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
Member of
Digital Project
More Info
Publisher
Transcription
Menger hotel Orchestra <br> H. [not legible] Director <br> <br> <br> Program <br> [not legible] <br> 1. March: “Imperial Edward” … Sousa <br> 2. Overture: “Raymond” … Thomas <br> 3. Walte di Concert: “Jolly Fellows” … Vollstedt. <br> 4. [Not legible] Characteristic: “Barterly Ballet” … Schoute <br> 5. Hits of the Season { [a] [b] [c] } [Reserved for [not legible]] <br> 6. Grand Selection: “Manne [not legible]” … Pazelal <br> 7. Capicellos “[Not legible] [Not legible]” ...[Not legible] <br> 8. Selection: “The Wedding Trip” … De Known <br> <br> <br> <br> <br> 8:48 to 10:00 <br> 1. Overtuare: “Morning, Noon and Night” … Suppe <br> 2. Violin Solo: “Connetts from Violin Concerto” Author C. Knolon … [Not legible] <br> 3. Characteristique: “New Year’s Greeting” … H. Dollimed <br> 4. Good Fantasie: “Lee Heguinobs” … [Not legible] <br> 5. Selection: “National Nora” … Machev <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> MENU <br> Blue Points on Half Shell <br> Oyster Cocktail <br> Caroline of Caviar a la Russe <br> Paupiette of Anchovies a la Nicoise <br> <br> <br> Potage Favori <br> Croute au Pot <br> Consomme, Excelier <br> Essence of Chicken <br> Celery <br> Stuffed Mangoes <br> Ripe and Queen Olives <br> <br> <br> Aiguillette of Sea Base, Fin de Siecle <br> Potatoes Jeanette <br> Braised Sweetbreads, en Surprise <br> Larded Sirloin of Beef a la Cendillon <br> <br> <br> Maraschino Punch <br> <br> <br> Roast Spring Turkey, Cranberry Sauce <br> Suckling Pig, Apple Sauce <br> New Potatoes Fondante, and Candied Sweets Florida <br> French Peas <br> Asparagus Hollandaise Sauce <br> Cauliflower, Polonaise <br> French Spinach in Cream with Eggs <br> <br> <br> Salad <br> Fruit a la Mikado <br> Tomatoes Andalouse <br> <br> <br> Ice Cream, Praline <br> Fancy Cake <br> English Plum Pudding, Brandy Sauce <br> Strawberry Jelly <br> Mince Pie <br> Fresh Fruit of the Season <br> Nuts and Raisins <br> Camembert, Brie, Edam and Roquefort Cheese <br> Demi Tasse <br> January 1 1913. <br>