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Palmer House, menu, pages 1-2

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men001600-002
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Palmer House, menu, Sunday, April 5, 1885

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Menus: The Art of Dining

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THE PALMER <br> THOROUGHLY FIRE PROOF <br> <br> <br> MENU <br> <br> <br> Bluepoints on Half Shell <br> <br> <br> Green Turtle Soup <br> <br> <br> Boild Fresh Salmon, a la Hollandaise <br> POTATOES, A LA DUCHESSE <br> <br> <br> Leg of Mutton, Caper Sauce <br> Corned Beef and Cabbage <br> Jole and Spinach <br> <br> <br> Roast Beef <br> Spring Lamb, Mint Sauce <br> Turkey, Cranberry Sauce <br> Ham, Champagne Sauce <br> <br> <br> Sweetbreads, a la Jardiniere <br> Calf’s Head, en Tortue <br> Small Patties, a la Reine <br> Fillet of Beef with Mushrooms <br> Timbal of Macaroni <br> <br> <br> PUNCH BENEDICTINE <br> <br> <br> Roast Canvas Back Duck <br> <br> <br> Boned Turkey with Jelly <br> Chicken Salad <br> Fresh Lobster <br> Spiced Oysters <br> <br> <br> Lettuce <br> Sliced Tomatoes <br> Currant Jelly <br> Sliced Cucumbers <br> <br> <br> Boiled Potatoes <br> Fried Parsnips <br> Boiled Rice <br> Mashed Potatoes <br> New Beets <br> Asparagus <br> Stewed Tomatoes <br> Baked Sweet Potatoes <br> Boiled Onions <br> <br> <br> Steamed Fruit Pudding, Rum Sauce <br> Peach Pie <br> Lemon Meringue Pie <br> Assorted Cake <br> Champagne Jelly <br> Macaroons <br> Confectionery <br> HARLEQUIN ICE CREAM <br> <br> <br> DeBrie and Roquefort Cheese <br> Fruit <br> Claret <br> Sweet Cider <br> Raisins <br> Water Crackers <br> Coffee <br> Buttermilk <br> Chocolate <br> Mixed Nuts <br> <br> <br> SUNDAY <br> 5 O’CLOCK <br> APRIL 6, 1885 <br> <br> <br> THE PALMER, <br> CHICAGO <br>