Search the Special Collections and Archives Portal

Greyhound Hotel, menu, Monday, May 19, 1890

Information

Date
1890-05-19
Description
Menu insert: Wine lists Restaurant: Greyhound Hotel Location: Hampton Court, London, England
Digital ID
men001021
Permalink
http://n2t.net/ark:/62930/d17s7j86q
Details
Subject
Cooking, European
Time Period
1890s (1890 - 1899)
Place
London
Resource Type
Text
Material Type
menus
Source
Greyhound Hotel, menu, 1890 May 19
Digital Project
Menus: The Art of Dining
Citation

men001021. 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/d17s7j86q

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
5 3/4 x 4 inches
257 bytes
Language

English

French

Format
image/tiff

Men001021 <br> <br> <br> Greyhound Hotel, <br> HAMPTON COURT, <br> MONDAY, MAY 19th, 1890. <br> <br> <br> MENU. <br> <br> <br> VINS. <br> Capri Blanc. <br> Amontillado. <br> <br> <br> Vauban Freres, special <br> reserve 1884, <br> Magnums & Jeroboams. <br> Hau & Co., Magnums. <br> Chateau Calon Segur, <br> 1879. <br> Theophile Roederer, <br> 1880. <br> <br> <br> C. Grassi’s Chianti. <br> <br> <br> DESSERT WINES. <br> Port Wine, 1875. <br> Chambertin. <br> <br> <br> Liqueurs. <br> <br> <br> Hors d’Oeuvres Varies. <br> <br> <br> POTAGE. <br> Tourtue Claire. <br> Creme d’Artichauts a l’Ecossaise. <br> <br> <br> POISSONS. <br> Saumon du Rhin, SAuce Mazarine et Princiere. <br> Blanchaille Naturel et Diable. <br> <br> <br> ENTREES. <br> Friantines de Foie-gras a la Lucullus. <br> Valencienne de Volaille à la Reine Marguerite. <br> <br> <br> RELEVES. <br> Filet de Boeuf a la Richelieu. <br> Haricots Verts. <br> Petits Pois. <br> Pommes nouvelles. <br> Sorbet au Champagne. <br> <br> <br> ROTI. <br> Canneton d’Aylesbury au Cresson. <br> Salade. <br> Chips. <br> <br> <br> LEGUMES. <br> Asperges d’Argenteuil, Sauce Mousseline. <br> <br> <br> ENTREMETS. <br> Timbale a la Bourdaloue. <br> <br> <br> Biscuits glaces Maria. <br> <br> <br> Petits Fours. <br> <br> <br> Dessert. <br> <br> <br> Cafe Noir. <br>