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Hotel menus were the earliest bills of fare
to be more than simple, disposable listings of specials of the day. For special occasions,
such as Thanksgiving, hotels designed fantasy menus, using wonderful colors.
1908 Thanksgiving Day menu from Brooks House, Brattleboro,
Vermont :
An opulent menu ranging from Bisque D’Vollaile to Sherry Wine Jelly.
Entrees are beef, suckling pig, turkey, venison, chicken pie, and sweetbreads. |
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Menus could be fringed, embossed or textured,
some using silks and ribbons. Many show great imagination and originality in terms of layout,
illustration, and typeface.
1916 Thanksgiving Day menu from the Greyhound Inn, Forked
River, New Jersey : Entrees included
fillet of sole, turkey, duck, and pork loin, the price was $1. |
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