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Colonial Hotel

NASSAU, N.P. BAHAMAS

Date
1901-01-23
Restaurant
COLONIAL HOTEL
Place
NASSAU, N.P. BAHAMAS
Venue
COMMERCIAL
Event
LUNCHEON
Physical description
CARD; 3.75X7.5;

Pages

  1. Page 1
  2. Page 2

Dishes

Little Neck clams
Potage a la Chamberlain
Consomme Frappe
Chicken Bouillon au Riz
Radishes
Spiced Pickles
Chow chow
Olives
Sardines
Filet D'Anchois
Filet of Margate a la Orley
Pommes pailles
Cucumbers
Poupiette de Filet de Boeuf, Piemontaise
Veal Cutlets, Vienna Style
Veal Cutlets, Vienna Style
Macaroni au tomate
Chicken, Giblet Sauce
Cold Beef
Cold turkey
Pate de gibier
Cold Ham
Cold boned capon
Cold tongue
Cold salmon
Cold pickled Lambs' Tongue
Cold Chicken
Chicken salad
Lobster salad
Potato salad
Macedoine Salade
Cold Slaw
Tomato
Lettuce
Boiled potatoes
Dry Lima Beans
Celery Braise au Jus
Mashed potatoes
Rice
ASSORTED CAKE
Floating Island au Madere
Napoleon Cake
Egg gems
Soursop Sherbet
Preserved plums
Pears
Preserved figs
Honey
Stewed prunes
Orange marmalade
Canton Ginger
Guava jelly
Oranges
Sappodillas
Bananas
Apples
Pine-apple
Philadelphia Cream Cheese
Camembert
Edam Cheese
Chocolate
Broma
Coffee
Tea

Source: NYPL Digital Collections

16,525 menus · 64,352 scanned pages · 1851–2008 · uncatalogued scans

Scans and transcription data from the New York Public Library’s What’s on the Menu? project. This site is not affiliated with NYPL.