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men000891. Bohn-Bettoni Menu Collection, 1854-1939. MS-00793. Special Collections and Archives, University Libraries, University of Nevada, Las Vegas. Las Vegas, Nevada. http://n2t.net/ark:/62930/d11z42906
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Men000891 <br> <br> <br> SUNDAY MENU <br> <br> <br> Little Neck Clam en Shell <br> Water Cress <br> <br> <br> Consomme <br> Bisque of Crab <br> <br> <br> Barbecued Shad <br> Sliced Cucumbers <br> Potato Croquettes <br> <br> <br> Garden Lettuce <br> Slice Tomatoes <br> <br> <br> Jowl and Spinach <br> Leg of Mutton, Caper Sauce <br> Prime Beef, Drip Sauce <br> Baked Ham, Champagne Sauce <br> Spring Lamb with New Green Peas <br> <br> <br> PINE APPLE WATER ICE <br> <br> <br> Sweetbreads, Larded, and Mushrooms <br> Scolloped Shad Roes <br> Fricassee of Chicken <br> Parmesan Fritters with Apples <br> <br> <br> Lobster Salad <br> Sardines <br> <br> <br> New Potatoes, Asparagus, Peas, Cabbage, <br> Rice, Tomatoes <br> <br> <br> Rhubarb Pie <br> Orange Cream Pie <br> Strawberry Short CAke <br> Macaroons <br> Passover Bread <br> Angel’s Food <br> Wine Jelly <br> Bananas <br> Oranges <br> Cheese <br> Assorted Nuts <br> Layee Raisins <br> <br> <br> French Coffee <br> <br> <br> St. Charles Hotel, <br> Pittsburgh, PA. <br> <br> <br> SUNDAY, MAY 6th, 1883. <br> W.A. Peeples, Proprietor. <br>
