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The Virginia, menu, page 2


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University of Nevada, Las Vegas. Libraries

MENU <br> <br> <br> Salted Almonds <br> <br> <br> Little Neck Clams <br> <br> <br> Cream of Chicken, a la Royale <br> Consomme Renaissance <br> <br> <br> OLIVES <br> RADISHES <br> <br> <br> Escalope of Striped Bass, a la Dauphine <br> CUCUMBERS <br> POTATOES DUMAS <br> <br> <br> Boiled Philadelphia Capon, Sauce Riche <br> CAULIFLOWER AU GRATIN <br> NEW ASPARAGUS <br> <br> <br> Roast Spring Lamb, Mint Sauce <br> BROWNED NEW POTATOES <br> NEW GREEN PEAS <br> <br> <br> Cassolette of Terrapin, Maryland Style <br> <br> <br> Charlotte of Pineapple, Aumadiere <br> <br> <br> Chartreuse Punch <br> <br> <br> Roast Golden Plover, au Cresson <br> LAITUE ET TOMATE <br> <br> <br> Cakes Varies <br> Charlotte Russe <br> Caramel Ice Cream, a la Virginia <br> Strawberries and Cream <br> Fruits <br> Bon Bons <br> Fromage de Camembert et Roquefort <br> <br> <br> Cafe Noir <br> <br> <br> SUNDAY, APRIL 17, 1892, <br> 6 UNTIL 8 O’CLOCK <br>