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Narragansett Hotel, menu, pages 1-2

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men001590-002
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Menu for the Narragansett Hotel, Thursday, November 30, 1882

Digital Project

Menus: The Art of Dining

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PAGE 1 <br> <br> <br> Thursday, <br> NOVEMBER 30, 1882 <br> <br> <br> PAGE 2 <br> <br> <br> MENU <br> <br> <br> PROVIDENCE RIVER OYSTERS <br> <br> <br> Soup <br> Cream of Chicken <br> Consomme, Printaniere <br> <br> <br> Fish <br> Boiled Striped Bass, Sauce a l’Estragone <br> Celery <br> Potatoes, Hollandaise <br> <br> <br> Removes <br> Boiled Capon, with Celery, a la Creme <br> Boiled Leg of Mutton, Caper Sauce <br> Roast Rhode Island Turkey, Stuffed with Chestnuts <br> Roast Mongrel Goose, Apple Sauce <br> Roast Ribs of Beef, Dish Gravy <br> <br> <br> Entrees <br> Chicken Pie, Family Style <br> Salmi of Quail, aux Truffles <br> Small Oyster Patties, American Styles <br> Peach Fritters, Glace au Rhum <br> <br> <br> Game <br> Roast Red Head Duck, Currant Jelly <br> Dressed Lettuce <br> Olives <br> Dressed Celery <br> <br> <br> Vegetables <br> Boiled Potatoes <br> Mashed Potatoes <br> String Beans <br> Boiled Onions <br> Spinach <br> Cauliflower <br> Squash <br> Sweet Potatoes <br> Boiled Rice <br> <br> <br> Mayonnaise <br> Chicken <br> Lobster <br> <br> <br> Pastry and Dessert <br> Mince Pie <br> Plum Pudding, Brandy Sauce <br> Lemon Pie <br> Charlotte Russe <br> Assorted Cake <br> Roman Punch <br> Nectarine Ice Cream <br> Malaga Grapes <br> Florida Oranges <br> Catawba Grapes <br> Nuts <br> Raisins <br> Figs <br> Cheese <br> COFFEE <br>