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Hotel Marie Antoinette

NEW YORK

Date
1896-11-12
Restaurant
Hotel Marie Antoinette
Place
NEW YORK
Venue
COMMERCIAL
Event
DINNER
Physical description
CARD; BROADSIDE; 5.75 X 10;
Currency
Dollars

Pages

  1. Page 1
  2. Page 2

Dishes

Buzzard's Bay oysters$0.25
BLUE POINTS$0.25
Little Neck clams$0.25
Clear green turtle$0.50 – $0.75
Consomme in cup$0.25
Clear mutton$0.30 – $0.50
Consomme Printanier$0.25 – $0.40
Cream of cauliflower, Dubarry$0.30 – $0.50
Stuffed pickled peppers$0.50
French olives$0.20
Spanish olives$0.20
Celery$0.40
Stuffed olives$0.30
SALTED ALMONDS$0.20
Chow chow$0.15
Pickled onions$0.15
Pin-money pickles$0.20
English pickles$0.15
Pickled beets$0.15
Radishes$0.20
Chutney$0.20
Russian Caviar on Toast$0.40
Sweet Pickled Mangoes$0.30
Pickled Walnuts$0.30
Filet of Sole au Vin Blanc$0.50
Baked perch a l'Espagnole$0.50
Broiled Whitefish, Maitre d'Hotel$0.40
Striped bass, shrimp sauce$0.60
Halibut steak, sauce tartare$0.60
Fried Smelts, Sauce Tomate$0.50
Ham Glace au Madere$0.50
Fresh Mushrooms Broiled$1.00
Fresh mushrooms sautes$1.00
Fresh mushrooms broiled under glass cover$1.25
Fresh mushrooms sautes under glass cover$1.25
Stewed Terrapin$2.00
Lobster, Newburg$1.00
Small filet of beef with stuffed olives$1.20
Coquille de volaille aux champignons$1.00
Fricandeau of veal, Napolitaine$0.70
Stewed venison, Chasseur$0.60
Cutlet de homard, Victoria$0.50
Lamb chops en papillote$0.90
Banana fritters, rum sauce$0.30
Ribs of beef$0.40 – $0.60
Turkey, Cranberry Sauce$0.50 – $0.80
Chicken, Stuffed$0.75 – $1.50
Duckling, Orange Marmalade$1.00 – $1.90
Leg of lamb au jus$0.40 – $0.60
Roman Punch$0.30
Venison Steak$0.75
Canvas-Back Duck$4.00
Red-head duck$3.00
Teal duck$1.00
Mallard Duck$1.25
Golden plover$0.75
Broiled Squab$0.75
Reedbirds en brochette$0.75
Quail$0.75
Chicken grouse$1.50
English snipe$0.75
Chicken partridge$1.50
Woodcock$1.25
Lima beans$0.30
Stringless Beans$0.30
Succotash$0.30
French asparagus$1.00
Oyster Bay asparagus$0.50
POTATOES-boiled$0.20
Potatoes-Mashed$0.20
POTATOES-Hollandaise$0.30
POTATOES-Baked sweet$0.25
Tomatoes a la Buck$0.40
BUTTERED BEETS$0.25
Early June Peas$0.30
Stewed tomatoes$0.25
French peas$0.40
Brussels Sprouts$0.40
Squash$0.25
Stuffed green peppers$0.50
Fried Egg Plant$0.30
Stuffed tomatoes$0.40
Stewed Corn$0.25
Flageolet Beans$0.40
Cauliflower$0.50
Plain spinach$0.30
Jerusalem artichokes, cream sauce$0.30
French Artichokes$0.50
Boiled rice$0.15
Onions, butter sauce$0.25
Mashed Turnips$0.25
Baked macaroni$0.40
Pate de foie-gras$1.00
Chicken$0.75 – $1.50
Tongue$0.50
Beef$0.40 – $0.60
Ham$0.40
Lobster$0.40 – $0.60
Lamb$0.40 – $0.60
Lettuce$0.40
Tomato$0.40
Cucumber$0.40
Lettuce and Tomatoes$0.40
Watercress$0.30
Chiffonade$0.60
Asparagus$0.50
Chicken$0.60 – $0.90
Lobster$0.50 – $0.75
Celery$0.40
Romaine$0.40
Chicory$0.40
Escarole$0.40
Mayonnaise$0.10
Diplomatic pudding, wine sauce$0.25
Custard Pie$0.25
Pear pie$0.25
Rum jelly$0.25
Sabayon au marasquin$0.25
Peach Floating Island$0.25
Assorted fancy cakes$0.25
Sponge Cake$0.20
Charlotte Russe$0.25
Meringue glacee$0.35
Meringue panachee$0.40
Meringue a la creme$0.30
Biscuit Tortoni$0.30
Biscuit Glace$0.30
Chocolate Eclairs$0.20
Vanilla Eclairs$0.20
Alaska souffle$0.50
Bar-le-Duc$0.50
Neapolitan ice cream$0.30
Tokay Grapes$0.50
Niagara Grapes$0.30
Catawba Grapes$0.30
Concord Grapes$0.30
Peaches and cream$0.40
Pears$0.25
Oranges$0.25
Bananas$0.25
Camembert$0.25
Neufchatel$0.20
Gervais$0.25
Stilton$0.30
Gorgonzola$0.25
Roquefort$0.25
Edam$0.25
Swiss$0.25
American$0.15
English Dairy$0.25
Cream$0.20
Port du Salut$0.25
French Coffee$0.15
Turkish Coffee$0.20
Tea with cream$0.25
Iced Tea per Glass$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.