Search the Special Collections and Archives Portal

Royal Academy of Arts, event, menu, Saturday, May 2, 1903

Information

Date
1903-05-02
Description
Note: Shows gilt Royal Academy of Arts coat of arms; gilt letters Menu insert: Wine lists Restaurant: Royal Academy of Arts Location: London, England
Digital ID
men000035
Permalink
http://n2t.net/ark:/62930/d15x25v6n
Details
Contributor
Contributor: Spiers & Pond Ltd. (caterers and hoteliers)
Subject
Cooking, French
Time Period
1900s (1900 - 1909)
Place
London
Resource Type
Text
Material Type
menus
Source
Royal Academy of Arts, event, menu, 1903 May 02
Digital Project
Menus: The Art of Dining
Citation

men000035. 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/d15x25v6n

Rights
This material is made available to facilitate private study, scholarship, or research. It may be protected by copyright, trademark, privacy, publicity rights, or other interests not owned by UNLV. Users are responsible for determining whether permissions are necessary from rights owners for any intended use and for obtaining all required permissions. Acknowledgement of the UNLV University Libraries is requested. For more information, please see the UNLV Special Collections policies on reproduction and use (https://www.library.unlv.edu/speccol/research_and_services/reproductions) or contact us at special.collections@unlv.edu.
Standardized Rights Statement
Copyright Not Evaluated
Digital Provenance
Digitized materials: physical originals can be viewed in Special Collections and Archives reading room
Extent
6 3/4 x 5 inches
291 bytes
Language

French

English

Format
image/tiff

Royal Academy of Arts <br> [not legible] <br> [not legible] <br> Dieu et Mondroit <br> London <br> <br> <br> VINS. <br> Isabelita. <br> Punch Frappé. <br> Madeira, Old Sercial. <br> Liebfraumilch, <br> Selected, <br> S. Friedbörig, <br> Mayence o Rh. <br> Louis Roederer, <br> Cuvée J, <br> 1893 <br> Bollinger & Co., <br> Very Dry, <br> 1893. <br> Château <br> Talbot d’Aux, <br> 1888. <br> Port, <br> “The Royal.” <br> Liqueurs. <br> <br> <br> Saturday, May 2nd, 1903. <br> <br> <br> <br> <br> MENU. <br> <br> <br> Hors d'Œuvre. <br> Tortue Claire. <br> Truite Saumonée, Sauce Rubens. <br> Blanchaille au Poivre Noir. <br> Vol=au=Vent Toulouse. <br> Caille Souvaroff. <br> Selle d’Agneau, Sauce Menthe. <br> Petit Pois Nouveau. <br> Pommes Nouvelles. <br> Sorbet à la Fine Champagne. <br> Poulet de Surrey Rôti. <br> Jambon d’York. <br> Cœur de Romaine en Salade. <br> Bombe Glacée Duchesse. <br> Frivolités. <br> Œufs Pluvier. <br> Fraises à la Crême. <br> Dessert. <br> Café. <br> <br> <br> Spiers & Pond Limited. <br>