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The Trocadero

Date
1900-09-01

Pages

  1. Page 1
  2. Page 2
  3. Page 3
  4. Page 4

Dishes

Page 1

Cakes
FANCY PASTRY
Batons
Bovril

Page 2

Hot Rump Steak & Kidney Pudding6.00
Hot Steak & Kidney Pie6.00
Fillets of Fish6.00
Veal & Ham Pie (Cold)6.00
"Our" Pork Pie6.00
HOT CHICKEN PATTY (large)3.00
Coffee2.00
Coffee, Black2.00
TEA, per person, per cup2.00
Chocolate (specialty)2.00
Milk1.00
Cream1.00 – 2.00
Bovril (served hot)2.00
Bovril, with Buscuits3.00
Egg & Milk3.00
Soda2.00
Rose's Lime Juice Cordial2.00
Mineral Waters (large), per glass2.00
Iced Bovril and Soda3.00
Roast Beef(Scotch)6.00
pressed beef4.00
Cambridge Sausages2.00
Veal Croquettes2.00
NEW POTATOES2.00
Smoked Breakfast Sausage3.00
Truffled Foie Gras Sausage3.00
Poached Eggs on Toast6.00
Ham Sandwiches2.00
Schweppe's Soda, Seltzer, and Potass Waters (large)4.00
Schweppe's Lemonade (large)4.00
Lemon Squash3.00 – 4.00
Iced(Home-made) Lemonade1.50 – 3.00
Egg Rissoles3.00
Pickles1.00
Tomato2.00 – 3.00
Cucumber2.00
Bovril--2 ozs11.00
Milk2.00
"Sweet" Ginger ale (large)4.00
"Dry" Ginger ale (large)4.00
Tea, per pot per person3.00
Pressed York Ham4.00
Pressed tongue4.00
Smoked Sausages2.00
Ham Croquettes2.00
Tongue Croquettes2.00

Page 3

Batons1.00 – 6.00
Crescents1.00
BREAD & BUTTER (Two Slices)1.00
SCONE2.00
SCONE, Half, Toasted, with Butter
Toast, Dry1.00
Toast, Buttered2.00
TOASTED BUN2.00
ALMOND POUND CAKE2.00
SULTANA CAKE2.00
LUNCH CAKE1.00 – 2.00
GENOA CAKE
Tennis Cake2.00 – 4.00
Dundee Cake
Cherry cake
SEED CAKE
SCOTCH GINGER BREAD
SCOTCH OATCAKES
BATH BUN
French Pastries
MERINGUES with Cream
BANBURY CAKES
PRUNES with Cream
SHORTBREAD, Rich Scotch
Swiss Roll
FRUIT TART and Cream (Hot or Cold)
Jam
Sardines
BISCUITS, Various (Peek, Frean & Co.'s)
Strawberry Cream
Vanilla Cream
Sultana Scone2.00
English Pastries

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.