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National Hotel, menu, page 2

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Download men001437s002_National Hotel, menu, page 2.tif (image/tiff; 32.94 MB)

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men001437-002
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University of Nevada, Las Vegas. Libraries

Menu <br> <br> <br> Rockaways. <br> <br> <br> Chicken, a la Royal. Bouillon. <br> <br> <br> Broiled Halibut, Sauce Tartar. <br> Potatoes Parisienne. <br> <br> <br> CELERY. OLIVES. <br> <br> <br> Southdown Mutton, Caper Sauce. <br> <br> <br> Prime Roast of Beef. <br> Young Pig, Apple Sauce. <br> Turkey with Dressing. <br> <br> <br> Sweetbreads, a la Macedoine <br> Esolloped Oysters. <br> Cream Fritters, Orange Flavor. <br> <br> <br> MARASCHINO PUNCH. <br> <br> <br> Saddle of Venison, Currant Jelly. <br> <br> <br> CHICKEN SALAD. <br> <br> <br> Mashed and Boiled Potatoes. <br> <br> <br> Asparagus on Toast. Spinach. French Peas. <br> <br> <br> Steamed White Raisin Pudding, Port Wine Sauce. <br> Home Made Mince Pie. Apple Meringue Pie. <br> Almond Macaroons. <br> Angel Cake. Fruit Cake. Champagne Jelly. <br> <br> <br> Vanilla Ice Cream. <br> <br> <br> Fruits. Mixed Nuts. <br> Raisins. Cream Cheese. <br> <br> <br> COFFEE <br> TUESDAY, JAN. 1, 1889. <br>