Wyoming Valley House Menu
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Monday, February 23, 2009. Back to Hotels and Taverns. The Wyoming Valley Hotel, which followed the Phoenix, was opened for business in the spring of 1866 by the Messrs. Ward of Philadelphia and was conducted on the plane of a first class city hotel. During the summer season, in the first few years of its existence, it was filled with summer visitors from the cities. An orchestra was maintained and dancing indulged in every evening and sometimes in the forenoon. Who was in charge for 10 y.
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Wyoming Valley House MenuDESCRIPTION
Wyoming Valley House Menu. Wednesday, April 8, 2009. Back to Wyoming Valley House. Served by the Wyoming Valley Hotel. August 4, 1870. For Judge John N. Conyngham. Boiled lake trout with lobster sauce. Baked salmon with wine sauce. Turkeys with egg sauce. Chickens with giblet sauce. Leg of mutton with caper sauce. Beef a la mode. Compotes of pigeons garnished with olives. Sweetbreads with tomato sauce. Tenderloin of beef garnished with mushrooms. Ducks garnished with turnips. Turkeys with cranberry sauce.CONTENT
This web page wbwvhousemenu.blogspot.com states the following, "Wednesday, April 8, 2009." We saw that the webpage said " Back to Wyoming Valley House." It also said " Served by the Wyoming Valley Hotel. Boiled lake trout with lobster sauce. Baked salmon with wine sauce. Leg of mutton with caper sauce. Compotes of pigeons garnished with olives. Tenderloin of beef garnished with mushrooms."SEEK SIMILAR DOMAINS
Saturday, March 14, 2009. Back to Hotel and Taverns. By 1800 Abel Yarrington removed to what was afterward was the Wyoming hotel, on South Main street, down from Public Square. It was afterwards run by Mr. In 1823 it was purchased by Charles J. Christel who operated it until his death in 1836. Next it was run by Henry Pettitt. In the early 1840 it was bought by Jacob Bertels. Who operated it until the beginning of the Civil War, about 1863. A stock of goods to be sold at au.
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