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Hotel Robidoux, menu, page 3

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men001550-004
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    University of Nevada, Las Vegas. Libraries

    Thanksgiving Dinner, 1908 <br> <br> <br> GRAPE FRUIT COCKTAIL <br> <br> <br> CAVIAR EN CANAPE <br> <br> <br> ROCKAWAYS <br> <br> <br> CELERY <br> RIPE OLIVES <br> <br> <br> CREAM OF FRESH MUSHROOM, VIN BLANC <br> Salted Almonds, Pickled Peaches <br> <br> <br> TERRAPIN, A LA NEWBURG <br> <br> <br> VEAL SWEET BREADS, PROVENCALE <br> <br> <br> CALIFORNIA, ASPARAGUS <br> <br> <br> RUM OMELETTE <br> <br> <br> ROAST TURKEY, CHESTNUT DRESSING <br> Cranberry Sauce <br> <br> <br> PARISIAN POTATOES <br> PETITS POIS <br> <br> <br> Frozen Egg Nogg <br> <br> <br> ROAST RED HEAD DUCK, CURRANT JELLY <br> Candied Sweet Potatoes <br> <br> <br> BRUSSEL SPROUTS VINAIGRETTE <br> <br> <br> PUMPKIN PIE <br> ENGLISH PLUM PUDDING <br> <br> <br> BISQUE GLASE <br> ASSORTED CAKE <br> <br> <br> CREAM CHEESE WITH BAR LE DUC <br> <br> <br> NUTS AND RAISINS <br> <br> <br> CAFE NOIR <br> CIDER <br>