Hotel Julien, menu, pages 2-3

PAGE 1 <br> <br> <br> Grand Orchestral Concert <br> BY THE <br> DUBUQUE CORNET BAND <br> <br> <br> C.A. RASTATTER, Leader <br> <br> <br> Austrian Army March <br> Eulenberg <br> <br> <br> O Fond, O Fair Dove, (Overture) <br> Schleppegrell <br> <br> <br> Pamone Waltz <br> Waldteufel <br> <br> <br> Overture Militaire <br> Kontsky <br> <br> <br> The Old Oaken Bucket (by request), especially arranged for Orchestra for the occasion by Prof. C.A. Rastatter <br> <br> <br> The two Hussars (Hungarian) <br> Doppler <br> <br> <br> Amaroza (Mignonetta Characteristic) <br> Kelar-Bela <br> <br> <br> La Reine de Saba (March de Cortage) <br> Gunoud <br> <br> <br> Star Spangled Banner <br> <br> <br> PAGE 2 <br> <br> <br> DINNER <br> <br> <br> 1 to 2:30 <br> Thursday, November 24th, 1892 <br> <br> <br> SHREWBURYS <br> CELERY <br> <br> <br> MOCK TURTLY <br> CONSOMMER A L’ROYAL <br> <br> <br> SMALL PATTIES OF OYSTERS <br> QUEEN OLIVES <br> CHOW CHOW <br> PICKLED WALNUTS <br> <br> <br> RED SNAPPER, SAUCE A LA COLBERT <br> PARISIENNE POTATOES <br> <br> <br> BOILED LEG OF MUTTON, CAPER SAUCE <br> <br> <br> ASPARAGUS <br> BROILED QUAIL ON TOAST <br> WATER CRESS <br> <br> <br> Green Peas <br> ROAST RIB BEEF <br> YOUNG TURKEY, CRANBERRY JELLY <br> Boiled or Mashed Potatoes <br> Lima Beans <br> Sugar Corn <br> <br> <br> SPAGHETTI WITH CHEESE <br> <br> <br> CARDINAL PUNCH <br> <br> <br> ROAST PHEASANT, BREAD SAUCE, RED CURRANT JELLY <br> Browned Sweet Potatoes <br> <br> <br> SHRIMP SALAD <br> <br> <br> ENGLISH PLUM PUDDING, BRANDY SAUCE <br> APPLE PIE <br> PUMPKIN PIE <br> MINCE PIE <br> FANCY MIXED CAKE <br> COCOANUT MACAROONS <br> CREAM KISSES <br> CHARLOTTE RUSSE <br> NEW YORK ICE CREAM <br> <br> <br> CIDER <br> RAISINS <br> FRUIT <br> MIXED NUTS <br> ALBEE’S LOT WAFERS <br> AMERICAN, EDAM AND SWISS CHEESE <br> <br> <br> COFFEE <br>