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Planters Hotel

ST LOUIS,MO

Date
1900-07-08
Restaurant
Planters Hotel
Place
ST LOUIS,MO
Venue
COMMERCIAL
Event
BREAKFAST
Occasion
DAILY;
Physical description
CARD;ILLUS;COL;6.75X8.75;
Currency
Dollars

Pages

  1. Page 1
  2. Page 2

Dishes

Eggs, Rossini$0.40
Baked Potato$0.10
French fried potatoes$0.15
Raspberries$0.30
Cantaloupe$0.30
Peaches and cream$0.30
Stewed rhubarb$0.25
Fruit salad$0.40
California Cherries$0.30
Strawberries, in Cream$0.30
Pineapples$0.25
oranges (2)$0.25
Apples$0.20
Blackberries, in Cream$0.30
Sliced Bananas and Cream$0.20
Pears$0.20
PRUNES$0.20
Preserves$0.20
Eggs, boiled$0.25
Eggs, fried$0.30
Eggs, shirred$0.30
Eggs, poached, on toast$0.30
Eggs, Poached, on Toast, with Bacon$0.40
Eggs, Scrambled$0.30
Scrambled, with Mushrooms$0.40
Scrambled, with Kidneys$0.40
Scrambled, with Asparagus Tips$0.40
Scrambled, with Ham$0.40
Eggs, au beurre noir$0.40
Eggs, a la Mornay$0.40
Eggs, A la Tripe$0.40
Eggs, Meyerbeer$0.40
Eggs, a la Turque$0.40
Dewey Omelette$0.45
Omelette, plain$0.30
Omelette, with ham$0.40
Omelette, with Fine Herbes$0.40
Omelette, with mushrooms$0.40
Omelette, with chicken livers$0.40
Omelette, with kidneys$0.40
Kippered Herring$0.35 – $0.65
Whitefish$0.40 – $0.75
Pompano$0.45 – $0.80
Fresh Mackerel$0.40 – $0.75
Black Bass, with Salt Pork$0.40 – $0.75
Lake Trout$0.35 – $0.65
Broiled shad and roe$0.45 – $0.80
Shad roe$0.40 – $0.75
Halibut Steak, Maitre d'Hotel$0.40 – $0.75
Red Snapper$0.40 – $0.75
Filet of Sole, Ravigote$0.40 – $0.75
Bluefish$0.40 – $0.75
Fried Croppie, With Salt Pork$0.35 – $0.65
Omelette, with cheese$0.40
Omelette, creole$0.40
German Pancake$0.40
Smoked Whitefish$0.35 – $0.65
East River Shad$0.40 – $0.65
Yarmouth Bloaters$0.35 – $0.65
Salt mackerel$0.30 – $0.50
Picked Codfish, in Cream$0.25 – $0.40
Codfish Balls$0.25 – $0.40
Frog Legs$0.50 – $0.90
Little Neck clams$0.25
Clam broth, per cup$0.25
Stewed Clams$0.35
Radishes$0.15
Cucumbers$0.30
Chow chow$0.15
Sliced Tomatoes$0.30
Olives$0.15
Gherkins$0.15
India Chow$0.25
Mangoes$0.25
Dill Pickles$0.15
Small sirloin$0.70
Small Sirloin, with bacon$0.85
Sirloin Steak$1.00
Sirloin Steak, with Bacon$1.25
Sirloin Steak, with Mushrooms$1.35
Extra sirloin steak$2.00
Extra Sirloin Steak, Bearnaise$2.50
Tenderloin Steak$0.70
Tenderloin Steak$1.00
Rib Steak, with Marrow, (for two)$1.25
Chateaubriand$2.00
Porterhouse Steak$1.50
Extra Porterhouse Steak$2.75
Lamb steak$0.40 – $0.75
Hamburger Steak$0.65
English mutton chop (1)$0.50
Mutton Chop (1)$0.35
Lamb Chop$0.50 – $1.00
Pork Chops$0.25 – $0.40
Broiled Sweetbreads$0.40 – $0.75
Veal Cutlet$0.40 – $0.75
Veal Cutlet, Tomato Sauce$0.45 – $0.80
Mutton Kidneys, en Brochette$0.35 – $0.65
Mutton Kidneys, Mushrooms$0.40 – $0.75
Ham and eggs$0.40
Calf Brains$0.35 – $0.65
Sausage Cake$0.35 – $0.65
Broiled Spring Chicken$0.40 – $0.75
"Squab" Chicken, whole$0.65
Rump Steak$0.70
Broiled Ham$0.35
Broiled Bacon$0.35
Smoked Beef, with Cream$0.40
Corned Beef Hash$0.30 – $0.50
Chicken hash$0.40 – $0.75
Calf's Liver and Bacon$0.35 – $0.65
Pork tenderloin$0.40 – $0.75
Pig's Feet Broiled$0.30 – $0.50
Tripe lyonnaise$0.30 – $0.50
Honey Comb Tripe Broiled$0.30 – $0.50
Squab, with Bacon$0.50
Potatoes, lyonnaise$0.20
POTATOES, SARATOGA CHIPS$0.15
Potatoes, julienne$0.20
Potatoes, Saute$0.20
Potatoes, Special Baked$0.20
Potatoes, Browned$0.25
Potatoes, au gratin$0.25
Potatoes, Souffle$0.30
Potatoes, maitre d'hotel$0.25
Potatoes, hashed, browned$0.20
Potatoes, Hashed, in Cream$0.20
French Toast$0.25
Buttered toast$0.15
Milk toast$0.20
Dry Toast$0.10
Cream toast$0.30
Oatmeal, with Cream$0.25
cracked wheat, with cream$0.25
Corn Cakes$0.20
Wheat Cakes$0.20
Ralston Health Food$0.25
Malt Health Food$0.25
English Muffins$0.10
Waffles$0.20
Hominy, fried$0.20
Bar le Duc Jelly$0.40
Coffee, per pot, for one$0.15
Coffee, per pot, for two$0.25
Keyes' Aerated Milk$0.10
Chocolate$0.20
Cocoa$0.25
MILK, PER GLASS$0.10
Cream, per glass$0.20
Ceylon Tea$0.15
JAPAN TEA$0.15
Oolong Tea$0.15
ENGLISH BREAKFAST TEA$0.15

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.