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Boston Oyster House

BOSTON, MA

Date
1900-05-01
Restaurant
BOSTON OYSTER HOUSE
Place
BOSTON, MA
Venue
COMMERCIAL
Event
MENU
Physical description
FOLDER; ILLUS; 6.25X9.5;
Currency
Dollars

Pages

  1. Page 1
  2. Page 2

Dishes

Page 1

Riesling, Sov.$0.30 – $0.60
Sauterne, Sov.$0.40 – $0.75
Haut Sautern, Sov.$0.75 – $1.25
Chateau Yquem, Sov.$0.85 – $1.50
Sparkling "CrestaBlanca"$1.00 – $2.00
Beasley's Ale A healthful, satisfying drink$0.05
Bass' Finest October Brew Pale Ale, Mug; Tankard$0.10 – $0.15
Old Musty Ale, a title and product original with the Boston.$0.10
Burton's Old Stock The Finest Ale Produced$0.15
Seipp
Seipp's Celebrated Salvator or Schoenhofen Edelweiss$0.05 – $0.10
Claret Cup$0.60 – $1.00
Rhine Wine Cup, For Hot Weather$0.75 – $1.25
Coffee, which makes the politician wise and see through all things, with his half-shut eyes$0.05
Table d'Hote, Sov.$0.40 – $0.75
St. Julien, Sov.$0.50 – $1.00
Margaux, Sov.$0.65 – $1.25
Zinfandel$0.25 – $0.50
BURGUNDY$0.50 – $1.00
Sparkling Burgundy$1.00 – $2.00
Clarets, Vintage, 1897$0.15 – $0.50
Clarets, Vintage, 1896$0.15 – $0.50
Zindfandel, Vintage, 1896$0.15 – $0.50
Zinfandel, Vintage, 1893$0.25 – $1.00
Burgundy, Vintage, 1896$0.15 – $0.50
Burgundy, Vintage, 1894$0.20 – $0.75
Hock Vintage, 1896$0.15 – $0.40
Hock, Vintage, 1895$0.20 – $0.75
Riesling, Vintage, 1896$0.15 – $0.50
Riesling, Vintage, 1895$0.20 – $0.75
Johannesberger, Vintage, 1895$0.20 – $0.75
Sauterne, Vintage, 1896$0.15 – $0.40
Sauterne, Vintage, 1895$0.25 – $1.00
Port, Vintage, 1895$0.25 – $1.00
Sherry, Vintage, 1895$0.25 – $1.00
Try A Boston Oyster House Cocktail and the world will look brighter.
All Brands of Bottled Beer Fit to Drink

Page 2

Pure Cream$0.15
Cold Kennebec Salmon, Mayonnaise$0.35
Russian caviar$0.30
Marinated Herring$0.25
Fresh Shrimps, mayonnaise$0.30
Sardines, small box$0.35
Hamburger Eel in Jelly$0.30
Half Boiled Lobster$0.30
Anchovies in Oil$0.50
Smoked Whitefish$0.25
CLAM BOUILLON$0.10
Cup Consomme$0.10
Clam Cocktail, half doz; doz.$0.20 – $0.35
Cold Consomme$0.10
Oyster Cocktail, half doz; doz$0.20 – $0.35
Roast Beef, spring vegetables$0.35
Roast Pork, spring vegetables$0.25
Roast chicken, half$0.35
Roast Turkey$0.35
Roast Lamb, spring vegetables$0.30
Boiled Ham, spring vegetables$0.25
Boiled Tongue, spring vegetables$0.25
Potato Salad with Above
Corned beef$0.25
Pickled Pig's Feet$0.25
Boneless Pig's Feet$0.25
Spiced Lamb's Tongue$0.25
Goose Breast or Leg en gelee$0.40
Combination Meats$0.40
Lobster salad$0.35
Shrimp Salad$0.35
Crab Salad$0.35
Oyster Salad$0.25
Roast beef salad$0.35
Ham Salad$0.35
Combination Vegetable Salad$0.35
Italian Salad$0.35
Princess Tomatoes$0.30
Stuffed Cucumbers$0.25
Sliced Tomatoes$0.15
SLICED CUCUMBERS$0.15
Radishes$0.10
Combination Meat Salad$0.35
New Onions$0.10
Egg Salad$0.25
Cold Asparagus "American"$0.25
Tomato Salad$0.30
Cold Slaw$0.10
Cucumber salad$0.20
Sweet Pickles$0.10
Lettuce Salad$0.20
Potato salad$0.10
Chicory Salad$0.15
Dill Pickles$0.10
Stuffed Mangoes$0.15
Queen olives$0.10
Pickled beets$0.10
Sandwich, Ham$0.10
Sandwich, Tongue$0.10
Sandwich, Cheese$0.10
Sandwich, Corned Beef$0.10
Sandwich, Swiss Cheese$0.10
Sandwich, Lobster Butter$0.25
Sandwich, Roast beef$0.15
Sandwich, Sardine$0.15
Sandwich, Chicken$0.20
Sandwich, Turkey$0.20
Sandwich, Caviar$0.20
Sandwich, Chicken salad$0.25
Vanilla ice cream$0.10
Lemon Ice$0.10
Frozen Fruit Pudding$0.15
Roman Punch$0.15
Strawberries and Cream$0.15
Pie a la Mode$0.15
Chicken salad$0.35
ASSORTED CAKE$0.10
Macaroons$0.10
AMERICAN CHEESE$0.10
Swiss cheese$0.10
Edam$0.15
Neufchatel$0.10
English Stilton$0.20
Tea, per cup$0.05
coffee, per cup$0.05
Cocoa, per cup$0.10
Chocolate, per cup$0.10
Iced tea$0.10
MILK, PER GLASS$0.05
Coffee Glace$0.15
Iced coffee$0.10
Boston Cream Cheese$0.20
Caprera Cheese$0.25
Fromage de Brie$0.15
Roquefort; half portion$0.10 – $0.20
Camembert; half portion$0.10 – $0.20

Source: NYPL Digital Collections

16,525 menus · 64,352 scanned pages · 1851–2008 · uncatalogued scans

Scans and transcription data from the New York Public Library’s What’s on the Menu? project. This site is not affiliated with NYPL.