Citation
Hotel Tivoli Luncheon Menu

Material Information

Title:
Hotel Tivoli Luncheon Menu
Donor:
Sharon A. Hollenbeck Akridge
Publication Date:
Physical Description:
Archival
Physical Location:
Box 73
Folder 37

Subjects

Genre:
misc loose printed papers
Spatial Coverage:
Panama -- Central America -- Panama Canal Zone

Notes

Abstract:
Color- off-white, B/W.
General Note:
Stable
General Note:
Item received on 11/27/2010

Record Information

Source Institution:
University of Florida
Holding Location:
Panama Canal Museum Collection at the University of Florida
Rights Management:
Copyright, PCMC. Permission granted to University of Florida to digitize and display this item for non-profit research and educational purposes. Any reuse of this item in excess of fair use or other copyright exemptions requires permission of the copyright holder.
Resource Identifier:
2007.067.021 ( Accession Number )
2007.067 ( PCM Object ID )

Full Text



CLUB LUNCHEONS
(Served from 12 to 2 p. m. No Substitutions)
SELECTION OF ENTREE INDICATES PRICE OF LUNCHEON
PRICES AR FOR SERVICE FOR ONE PERSON ONLY
S PLEASE >ORDER BY NUMBER CHOICE OF ONE
RELISH OR SOUP
Pineapple Juice Iced Papaya Stewed Rhubarb Brown Onion Consomme Royale Puree Voislin ENTREES
1-Baked Black Snapper, Provencale
Green Asparagus, O'Brien Potatoes .75
2-*Tournedos of Beef, Epicurean
Okra and Tomatoes Saute, Fried Platain .5<
3-Chlcken Croqu~ettes, Supreme
String Beans, Potatoes en 4odr r8
4-Boiled Cor~ned Sareribswt abg
Bleer yPie Bead Pudding OaeShrt
PruneCMuffins, Rolls or Bread and Butter
n Coffee or Tea (Ice or Hiti-M i
Ai chargeiiiii of 20iiiii cents!iiiiiii pe perso is madeifor ClubLuncheon
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A L.A CTAIRTE
RELISHES, HORS D'OEUVRES, ETCC
Mango Chutney 2%) Pickled Onions 10 Olives 15 Sweet Pickles 1
Stuffed Olives 15 Chow Chow 10 Dill Pickles 10 Gherkins 1
Pineapple Juice 20 Iced Papaa 15 Stewed Rhubarh 2
Grapefruit au Kirsch 25 Canape Norvegienne 30 Stuffed Celery and Olives 3
READY TO SERVE, FROM 12 TO 2 P. M. *TO ORDFR 15 TO 20 MINUTE
SOUPS
Brown Onion 23 Consominme Royale 20 Puree Voisin 2
FISH
*Filet of Corbina, Tartare 50 *Pacific S c, Meuniere 5
Baked Black Snapper, Provencale 50
ENTREES
*Tournedos of Beef, Epicurean, Fried Plantain 60
Chicken Croquettes, Supreme, Potatoes en Bordire 70
Boiled Corned areribs with Cabbage, Naturel Potatoes 60
COLD: Sardines, Stuffed Egg, Potato. Salad and Cole Slaw 60 VEGETABLES-POTATOES.
Turnip Greens 20 :Baby Lima Beans 20 Buttere .Chayotes 20
String Beans 20 Fred Plantain 15 Okra and Toatoes Sante 20
Potatoes: Baked PaprikI 20 Pont Neuf 20 .Sweet toquetie
SALADS
Lettuce aind Orange, Cherry Dressing 30 Aurora 30 Chiffonade
DESSERTS~
Blueberry or Apple Pie 20 Pie a la Mode 35 .. Baked Alaska 75
Plain Cake 15 Assorted Cakes 20 4,Layer. Cake 20
.orange Sherbet 15. Chocolate, Combination, Vanilla or Walnut Icqd Cream
BROILED TO ORDER, 15 TO 20 MINUTES
Spring Chicken (half) 1.10 Half Squab Chicken PJ nked, Tivoli -1.
Tenderloin Steak 75 Lamb Chop 40 Individual Tenderloin St k, Plankced 1.
Salisbury Steak 50 Mutton Chop 50 'Minute Steak 60 Pork Chop
Sirloin Steak 90 Calf's Liver 50; with Bacon 65 ble Sirloin 1.4
COLD
Ham 40 Tongue 40 Roast Beef 7 Chicken
VEGETABLES-POTATOES.
June Peas 20 Lima Beans 20 Succotash 20 Sugar Con
Boiled Rice 10 Stewed Tomatoes 20 Sugar Beets Saute 24 Asparagus
French Fried 20 Hashed Brown 20 Creamed. 25 Boiled
Saute 20 ,, Lybhnaise. 20 Au Gratin, 25 Delmonico 2
SALADS
Fruit 5 Onion .20 Waldorf 30 '"-Ptt
Combination 35 Russian 25 Mixd~it Beet 20
DRESSINGS: ,Roquefort, Thousand Island, French, Russian or Vinaigrette 15' Mayonnaise 10 CHEESE
American 15 Gruyere 20 Swiss 20 Yelveeta 26
Roauefort 20 Cream 20 Snappy 2
FRESH FRUITS
Sliced Banana with C ,ream 15 Papaya 15- Orange 10
Apple, Select 10 Sliced, Pineapple 1s
Sliced Orange 15 Grapefrtuit (half) 1
COFFEE, TEA, ETC. :-I I
Tea: Engli'sh Breakfast, Orange Pekoe, Ceylon 15-25 Cream 10-15 Coffee 15-25 Demi-Tasse 10-15 Postumn 15-25 Iced Coff ee 15, with crea 25 Iced Tea 15 Sanka Coffee 15-25
Hot Milk 10 Evaporated Milk 10 Malted Milk 15 Milk, per gladg 10; large ]5 Rolls, Bread or Ry-Krisp And Butter 10
A charge of five cents per portion is made for food served in rooms or outside of the d Inoo,
ble wil not be assi ned prmanently to guests who take less than two meals daily dining roon.
ne 30, 1941




A ANDWICHES ARE MADE FRESH TO ORDER
Cheese, Young American 15 Bacon -------------------- 15 >
Chicken ------------------ 25 Bacon and Egg------------- 20
Chicken withi Bacon --------- 30 Ham--------------15
Chicken with Harn ---------- 30 Ham and Egg --------------- 20
Clb--------------- 60 Ham and Cheese------------ 20
Cream Cheese with Chopped Lettuce and Mayonnaise -----15
Nuts--------------------- 15 Peanut Butter ------------- 15
Cream Cheese with Pimento.- 15 Roast Beef----------------- 15
Egg ---------------------- 15 Sardine ------------------- 15
TOASTED IF DESIRED
BEVERAGES
White Rock---------------- 25 Coca Cola ----------------- 10
Schweppe's Split ------------- 20 Sarsaparilla ----------------- 10
Gingerale, Cliquot Club Root Beer ----------------- 10
Golden------------------ 25 Gra~pe Juice --------------- 25
(Gingerale, Canada Dry ------- 25 Lemonade --------------- 1
Gingerae Panama Canal--10 Lemon Squash --------2
Strawberry Soa--------1 Orangeade-------------------- 5.
Leo Sd ---------- 10 Orange Squash -------------- 25
PolndWatr ------------45 Pineaipple Squash ---------- 25
CIAS, CIGARETSTES anid TOBACCO
Ro-Tna roa 1 Pallal 5 ld olB 1
Garciaci Grndr11icero 0 ET RICAN Herbert Tryo 15
Ca pstan tin 65
I C 1 S Water Raleigh 20
JAAIA Prince Albrt tin 2
Lode de Mahd 0Egwrh ed ubd2
.................. GDeF DlemED 20 ...........et Ext a..
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