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1897, A Joyful Christmas to All Menu for the Hotel Colson

some of the cut flowers are torn, slight staining.

Folded die-cut paper menu, elaborate flowers with glitter decorate the front cover, inside lists menu, back has the image of the Hotel Colson; H.W.P. Colson, Prop., and Harry H. Goodnow, Mgr. Menu features Bluepoints on Deep Shell; soups-consumme imperial, celery, green turtle, olives; fish-salmon a la Regence with Parisienne potatoes and sliced tomatoes; roasts- Vermont turkey and cranberry sauce, fillet of beef with mushrooms, goose a la Normandie and spiced peaches; entrees-roast quail on toast, julienne potatoes, lobster patties a la Newbery, pineapple fritters, rum sauce; cold-lambs tongues and patties a la royal; vegetables-mashed and boiled sweet potatoes, boiled onions, cauliflour in cream and mashed turnips; pastry-Christmas pudding, brandy sauce, mince, apple, cranberry, frozen pudding, assorted cake, macaroons; dessert-Bent's water crackers, canadian club cheese, figs; and fruit-assorted nuts, layer raisins, tea and coffee.
5 3/4" x 4"

Price: $55.00

Item #20116100