R. Mathison Collection

[The Colonial Hotel menu and wine list] Mathison, Robert, Jr. 1888

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 THE  COLONIAL HOTEL  COLUMBIA STREET  NEW WESTMINSTER  BRITISH COLUMBIA  JOHN E. INSLEY, PROPRIETOR  MEAL HOURS  Breakfast, 6 to 10  Lunch, 12 to 2  Dinner, 5.30 to 7.30    COLONIAL HOTEL  Dinner Bill of Fare  SOUP  FISH  COLD DISHES  Boiled Ham, Tongue, Roast Beef  BOILED  Leg Mutton and Caper Sauce, Corned Beef and Cabbage, Bacon  ENTREES  ROAST  VEGETABLES  PASTRY  DESSERT  Nuts, Raisins, Fruits, Cakes  TEA, COFFEE  Dishes called for not on Bill of Fare will be charged extra.  Meals, Lunches, Dessert and Fruit sent to rooms will be charged extra. WINE LIST  ALE-- Bass, pints $.25, quarts .50  STOUT-- pints .25, quarts .50  BRANDY-- Hennesy's quarts 1.25, quarts 2.00  Muller Freres, quarts 1.25  Champagne, Vineyard, quarts 1.25  WHISKEY-- Scotch, Islay, quarts 1.00  Irish, Jameson, quarts 1.00  Rye, quarts .75  Bourbon, quarts 1.00  GIN-- Geneva, case .75  Old Tom .75  RUM-- Jamaica, Gilbey's 1.25  White 1.00  Hudson Bay .75  CHAMPAGNE-- Warnet and Epernay 5.00  Eugenie Cliquit, pints 2.50  Green Seal, pints 2.50  WINE-- Port, Gilbey's C.E., quarts 1.50  Sherry, C.V.P., quarts 1.25  Claret, quarts 1.50  Preller, quarts 1.50  pints .75  Red Burgundy, pints .75  Haute Sauterne, quarts 2.50  LIQUEURS-- Pousse Cafe, Maraschino, Chartreuse, Curaco 12 1/2 cents per glass.    Each Waiter is supplied with Wine Cards.

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