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Grand Hotel, menu, page 3

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Download men001501s003_Grand Hotel, menu, page 3.tif (image/tiff; 36.99 MB)

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Digital ID

men001501-003
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    Publisher

    University of Nevada, Las Vegas. Libraries

    MENU <br> <br> <br> Cream of water cress <br> Consomme of chicken <br> Olives <br> Celery <br> <br> <br> Soft shell crabs a la Victoria <br> Sliced tomatoes <br> Iced cucumbers <br> <br> <br> Broiled fresh mackerel, lemon butter sauce <br> Potatoes Baden-Baden <br> <br> <br> Prime roast beef au jus <br> Spring lamb, mint sauce <br> Corn on cob <br> New peas <br> String beans <br> New potatoes in cream <br> <br> <br> Fresh lobster a la Newburg <br> Supreme of chicken a la Toulouse <br> Fried egg plant, tomato sauce <br> <br> <br> Angelica punch <br> <br> <br> Russian salad <br> Lettuce <br> Cold slaw <br> <br> <br> Pudding a la Naraskin, sauce Abricotine <br> Peach pie <br> Lemon merangue pie <br> Assorted cakes <br> La Spongada di Vinezza <br> Diplomatic ice cream <br> <br> <br> Peaches <br> Oranges <br> Bananas <br> Apricots <br> Nuts <br> Watermelon <br> Raisins <br> <br> <br> Roquefort and American cheese <br> Water crackers <br> <br> <br> Coffee <br> <br> <br> JOS. RATTI, PRINTER, INDIANAPOLIS <br>