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Glen Island Hotel

88 CORTLANDT STREET, [NEW YORK, NY]

Date
1900-02-06
Restaurant
GLEN ISLAND HOTEL
Place
88 CORTLANDT STREET, [NEW YORK, NY]
Venue
COMMERCIAL
Event
DAILY MENU
Physical description
FOLDER; 7.25X10.75;
Currency
Dollars

Pages

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

Dishes

Page 2

Blue Points on half shell$0.20
Oysters, Broiled on Toast$0.30
Oysters, Fried$0.25
Oysters, milk stewed$0.20
Oysters, Boston stew$0.25
Oysters, Box Stew$0.30
Oysters, a la poulette$0.40
Oysters, pan roast$0.30
Oysters, a la Newburgh$0.40
Oysters, Cocktail$0.25
Little Neck clams on shell$0.20
Little neck clam stew$0.25
Little Neck clams, steamed$0.30
Little Neck Clam Fritters$0.30
Little Neck clam broth$0.20
Clams on toast$0.30
Little Neck Clams Roasted$0.30
Green Turtle Soup$0.20
Mock turtle soup$0.15
St. Julienne Soup$0.10
Tomato soup with rice$0.10
Rhode Island clam chowder$0.10
Consomme, plain$0.10
Consomme, with Egg$0.15
Consomme, Vermicelli$0.10
Chicken soup with rice$0.10
Half Broiled Mackerel$0.25
Half Fried Mackerel$0.25
Broiled Blue Fish$0.25
Fried Blue Fish$0.25
Baked Blue Fish$0.25
Panfish$0.20
Codfish Steak, Tomato Sauce$0.25
Halibut steak$0.25
Striped Bass, Hollandaise Sauce$0.30
Boiled cod, egg sauce$0.20
North River shad$0.25
North River Shad roe with bacon$0.25
Salt mackerel$0.20
Stuffed deviled Lobster, backed in shell$0.30
French olives$0.15
Spanish olives$0.15
Pickles, plain$0.10
Pickled onions$0.10
Pickled beets$0.10
Radishes
Celery
Welsh rarebit$0.25
Golden buck$0.30
Sardines, per box$0.25
Russian Caviar, per portion$0.25
Boiled potatoes
Fried Potatoes
Small Steak$0.15
Sirloin Steak$0.25
Extra sirloin steak$0.30
Tenderloin Steak$0.40
Tenderloin Steak with Mushrooms$0.50
Porterhouse steak, single$0.60
Porterhouse Steak, Single, with Mushrooms$0.75
Porterhouse Steak for Two$1.00
Porterhouse steak for two w. mushrooms$1.15
Hamburger Steak$0.25
Fried Onions, served with Steak$0.05
Mutton Chops$0.25
Lamb Chops$0.30
Lamb Chops on Toast$0.35
Pork Chops$0.25
Veal Cutlet, breaded$0.25
Veal Cutlet, Plain$0.25
liver and bacon$0.20
Broiled Ham$0.25
Fried Ham$0.25
Corned Beef Hash$0.25
Corned beef hash with one poached egg$0.30
Sweetbreads on toast$0.40
Soft Shell Crabs on Toast$0.30

Page 3

Two Fried Eggs$0.10
Two boiled eggs$0.10
Three Fried Eggs$0.15
Three Boiled Eggs$0.15
Two Scrambled Eggs$0.15
Three Scrambled Eggs$0.20
Two Poached Eggs, plain$0.15
Three Poached Eggs, plain$0.20
Two Poached Eggs on Toast$0.20
Three Poached Eggs on Toast$0.25
Ham and eggs$0.25
Plain Omelette$0.20
Ham omelette$0.25
Parsley Omelette$0.25
Bacon and eggs$0.25
German Pancake$0.25
Frizzled Beef and Eggs$0.25
Rum Omelette$0.30
Oyster Omelette$0.25
Mushroom Omelette$0.35
GREEN PEAS$0.10
Stewed Corn$0.10
Succotash$0.10
Stewed tomatoes$0.10
Cauliflower$0.10
Sliced Tomatoes$0.10
SLICED CUCUMBERS$0.10
Sliced onions$0.10
Asparagus$0.10
String Beans$0.10
French fried potatoes$0.10
Potatoes Lyonnaise$0.10
Hashed Brown Potatoes$0.10
Potatoes Stewed in Cream$0.10
Lobster, a la Newburgh$0.35
Cold Meats with Potato Salad$0.05
Cold Prime ribs of roast beef$0.25
Cold Roast loin of pork$0.15
Cold roast loin of pork with apple sauce$0.20
Cold roast beef$0.15
Cold Boiled Ham$0.15
Cold Roast Veal$0.15
Cold Roast Lamb$0.15
Cold roast spring turkey$0.30
cold roast spring chicken$0.30
cold roast spring duck$0.35
Half Broiled Spring Chicken on Toast$0.40
Half Spring Chicken, Vienna style$0.50
Half Spring Chicken, Vienna style with Apple Sauce
Lobster salad$0.30
Chicken salad$0.25
Lettuce Salad$0.10
Lettuce Salad with Egg$0.15
Celery Salad$0.10
Half Broiled Lobster$0.30
Half Boiled Lobster$0.25
Half Boiled Lobster, with Mayonaise$0.35
Imported Frankfurters with Potato Salad$0.35
Oatmeal and milk$0.10
Rice and milk$0.10
Crackers and Milk$0.10
Bread and Milk$0.10
Cup of custard$0.10
Pies, all kinds$0.05
Dry Toast$0.10
Butter Toast$0.10
Milk toast$0.15
Vanilla ice cream$0.10
Tea, per cup$0.05

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.