Search the Special Collections and Archives Portal

Narragansett Hotel, menu, pages 1-2

Information

Digital ID
men001590-002
Details
Member of
Menu for the Narragansett Hotel, Thursday, November 30, 1882
Digital Project
Menus: The Art of Dining
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.
Extent
5800 x 3642 pixels
9.7 x 6 inches
61,909,000 bytes
Format
image/tiff

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>