Hotel Alcazar
Pages
Dishes
| Little Necks | |
| BLUE POINTS | |
| Chicken a la Cumberland | |
| Consomme, Princesse | |
| Cromesquies of Shrimp, Victoria | |
| India Relish | |
| Radishes | |
| Celery | |
| Olives | |
| Baked Bluefish au Gratin, Italienne | |
| SLICED CUCUMBERS | |
| Pommes, Hanover | |
| Spaghettie a la Greque | |
| BAKED SWEET POTATOES | |
| boiled new potatoes | |
| Roast Ribs of Prime Beef, Dish Gravy | |
| Roast Sprimg Lamb, Mint Sauce | |
| Glazed Sweetbread with French Peas | |
| Chicken Sautee, a la Madeleine | |
| Sorbet au Chartreuse | |
| Creamed Samp | |
| Stuffed Tomatoes, a la Duxelles | |
| Boiled turkey, oyster sauce | |
| Cabinet pudding, fruit sauce | |
| Lettuce, Spanish Dressing | |
| Terrine de Foies Gras, Strasbourg | |
| Fried Egg Plant, Naturel | |
| NEW BEETS, BUTTERED | |
| Mashed potatoes | |
| Chocolate Layer Slices | |
| rhubarb pie | |
| cocoanut pie | |
| Sherry Wine Jelly | |
| Lemon Roll Wafers | |
| Coffee | |
| Raisins | |
| Pistache ice cream | |
| Fruit | |
| Figs | |
| Nuts | |
| Cheese | |
| toasted crackers | |
| Monday January 28, 1901 | |
| Dinners | |
| St. Augustine, Fla. | |
| HOTEL ALCAZAR | |
| Jos. P. Greaves, Manager. | |
| The water used in Hotel Alcazar for drinking and culinary purposes is | |
| distilled and absolutely pure. |