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The Windsor, menu, page 2


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University of Nevada, Las Vegas. Libraries

Cream a la Washington <br> Beef Tea <br> Soup Sticks <br> <br> <br> Olives <br> Sliced Cucumbers <br> Young Onions <br> <br> <br> Silver Perch a la Teller <br> Pommes Greeley <br> <br> <br> Boiled Leg of Mutton, Caper Sauce <br> <br> <br> Spring Chicken a la Victory <br> Pineapple Fritters, au Rum <br> <br> <br> Roast Rib of Beef, Demi-glace <br> Spring Lamb, Mint Sauce <br> <br> <br> New Potatoes in Cream <br> New Beets <br> Asparagus, Butter Sauce <br> New Green Peas <br> <br> <br> Fresh Shrimp Salad <br> <br> <br> Delaware Punch <br> <br> <br> Steamed Raisin Pudding, Hard and Brandy Sauce <br> <br> <br> Cherry Pie a la Hatchet <br> Custard Pie <br> English Cream <br> <br> <br> Vanilla Ice Cream <br> Assorted Cake <br> <br> <br> Peaches <br> Apricots <br> Oranges <br> Watermelon <br> <br> <br> Roquefort, Edam and American Cheese <br> Water Crackers <br> Coffee <br> <br> <br> Guest having friends for meals will please Report at the Office. <br> <br> <br> Fine Table Claret, Quarts 50 cts <br> Pints 25 cts <br> <br> <br> Fine Table Beet, Quarts 35 cts. <br> Pints 20 cts. <br> Half Pints 10 cts <br> <br> <br> HOURS FOR MEALS: <br> <br> <br> Breakfast, 6 to 10:30 o’clock <br> Lunch, 12:30 to 2:15 o’clock <br> Dinner, 6 to 8 o’clock <br>