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Charleston Hotel, menu, page 2

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men001506-002
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    University of Nevada, Las Vegas. Libraries

    Dinner <br> <br> <br> LYNNHAVEN OYSTERS <br> SALTED ALMONDS <br> <br> <br> CLEAR CALF’S FOOT, AU MADIERE <br> CONSOMME, DESLIGNAC <br> CANAPE LORENZO <br> CAVIAR STUFFED MANGOES <br> <br> <br> BOILED JETTY SHEEPSHEAD, SAUCE HOLLANDAISE <br> POTATOES PARISIENNE <br> <br> <br> PHILADELPHIA CAPON, A LA TOULOUSE <br> <br> <br> FILET, A LA MIRABEAU <br> CHICKEN PATTIES, A LA REINE <br> SWEET BREADS, A LA SAINT CLOUD <br> FRENCH PAN CAKES <br> <br> <br> PRIME RIBS OF BEEF <br> TURKEY, GIBLET SAUCE <br> <br> <br> BOILED AND MASHED POTATOES <br> BOILED RICE <br> CAROLINA YAMS <br> GREEN PEAS <br> ASPARAGUS, CREAM SAUCE <br> <br> <br> CLARET PUNCH <br> <br> <br> ROAST LARDED QUAIL <br> CHICKEN SALAD <br> MACEDOINE SALAD <br> <br> <br> CANDIED GREEN APPLES WITH CREAM <br> MINCE PIE <br> PUMPKIN PIE <br> NEAPOLITAN ICE CREAM <br> ASSORTED CAKES <br> CHAMPAGNE JELLY <br> NUTS <br> RAISINS <br> FIGS <br> FRUITS <br> EDAM, ROQUEFORT AND AMERICAN CHEESE <br> WATER CRACKERS <br> COFFEE <br> <br> <br> THURSDAY, NOVEMBER 29, 1849 <br>