The Menu Museum
DecadesRestaurantsDishesRandom menu

St. Regis Hotel

NEW YORK, NY

Date
1906-02-18
Restaurant
ST. REGIS HOTEL
Place
NEW YORK, NY
Venue
COMMERCIAL
Event
LUNCHEON/DEJEUNER FOURCHETTE
Physical description
CARD; 5X8;
Currency
Dollars

Pages

  1. Page 1
  2. Page 2

Dishes

Page 1

BLUE POINTS$0.30
Buzzard Bays$0.30
Lynnhavens$0.35
Malossol caviar$1.50
Saucisson de Bologne$0.40
Vinaigrette, Suisse$0.40
Carciofini$35.00
Tomatoes, Ligurian$0.40
Spiced smelts$0.40
Arlesian omelet$0.60
Cream of barley, Polonaise$0.35 – $0.60
Consomme, Portugais$0.35 – $0.60
Clam Broth in cup$0.30
Potage, Menagere$0.30 – $0.50
Julienne, tapioca$0.35 – $0.60
Scrambled eggs with fleurons$0.50
Broiled salmon, Maitre d'Hotel$0.40 – $0.70
Codfish, Meuniere$0.40 – $0.70
Shad and roe$1.00
Pompano, Nicoise$0.50 – $0.90
Fried oyster-crabs and whitebait$1.25 – $25.00
Sea bass, Bonne-femme$0.50 – $0.90
Lobster au gratin$1.25
Kingfish, Chauchat$1.00
Flounder, sur le plat$0.40 – $0.70
Rangout of mutton, Printaniere$0.50 – $0.90
Chicken saute, Chatelaine$2.50
Broiled tenderloin, Bearnaise sauce$1.75
Veal chops, fine herbs$0.50 – $0.90
Calf's brains, browned butter$0.60
Duck livers in red wine$0.60
Emince of turkey with croutons$0.60 – $1.00
Hot-house lamb
Roast beef$0.40 – $0.75
Squab Chicken$1.25
Capon$4.00
duckling$1.25 – $2.50
Jeannette$0.40 – $0.75
Squab$1.00
Imperial squab$1.25
Roast beef$0.40 – $0.75
Milk fed chicken$2.50
Broiled Chicken$1.00 – $2.00
Spring turkey$4.00
Guinea chicken$2.00
Tongue$0.35 – $0.60
Canvas-Back Duck$4.50
Lamb$0.50 – $0.90
Red-head duck$3.75
Mallard Duck$2.25
Ruddy Duck$2.25
Ham$0.50
Pate de Foie Gras$0.80 – $1.50
Squab Chicken$1.25
Galantine of Chicken$0.60 – $1.00
Turkish Coffee$0.20
Milk fed chicken$1.25 – $2.50
Escarole$0.35 – $0.60
Hot-house tomato$0.40 – $0.75
Chicory$0.35 – $0.60
Fresh String Beans$0.40 – $0.75
Fresh asparagus$1.50
GREEN PEAS$0.40 – $0.75
Bermuda potatoes$0.30
Lima beans$0.75
Cauliflower in butter$0.75
Creamed Carrots$0.40
Braised lettuce au jus$0.35 – $0.60
Artichoke hearts sautes$0.40 – $0.75
Potatoes, maitre d'hotel$0.30
Sweet potatoes au gratin$0.40
Fresh strawberry coupe$0.75
Lemon souffle$0.30 – $0.50
Pears, Lucifer$0.75
Loretta cake$0.25
Chocolate Cream$0.30 – $0.50
Apple Pie$0.25
Canadian bomb$0.40
Mushrooms glaces with maraschino$0.50
Mushrooms glaces with maraschino$0.50
Moka Mousse$0.35
Jamaica sherbet$0.40
peaches$1.50
Apricots$0.75
Plums$1.00
Grapes$1.25
Pears$0.30 – $0.50
Tangerines$0.20 – $0.30
Grape fruit$0.40 – $0.75
Fresh Strawberries$1.00
Camembert$0.30
Pont l'Eveque$0.30
Roquefort$0.30
Special demi tasse$0.25
Coffee and Cream$0.35
Tea and cream$0.35
Flower of Russia Caravan tea$0.50
Coffee and cream Demi tasse$0.15
Terrapin$3.50

Page 2

Huitres Blue Points$0.30
Huitres Buzzard Bays$0.30
Lynnhavens$0.35
Carciofini$0.35
Caviar de Malossol$1.50
Saucisson de Bologne$0.40
Tomates a la Lingurienne$0.40
Vinaigrette Suisse$0.40
Eperlans marines$0.40
Creme d'orge Polonaise$0.35 – $0.60
Potage Ménagère$0.30 – $0.50
Consomme Portugais$0.35 – $0.60
Julienne aux perles$0.35 – $0.60
Bouillon des clovisses en tasse$0.30
Omelette Arlesienne$0.60
Oeufs brouillés aux fleurons$0.50
Terrapene$3.50
Alose$1.00
Saumon grille Maitre d'hotel$0.40 – $0.70
Basse de mer Bonne-femme$0.50 – $0.90
Cabillaud Meunière$0.40 – $0.70
Crabes d'huîtres et blanchaille frits$1.25
Pompano Niçoise$0.50 – $0.90
Kingfish Chauchat$1.00
Limande sur le plat$0.40 – $0.70
Homard au gratin$1.25
Ragoût de mouton Printanière$0.50 – $0.90
Cotes de veau aux fines herbes$0.50 – $0.90
Emince de dinde aux croutons$100.60
Foies de canard au vin rouge$0.60
Cervelles au beurre noir$0.60
Filet grille sauce Bearnaise$1.75
Poulet saute Chatelaine$2.50
Agneau de lait
Rosbif$0.40 – $0.75
Poulet de grain$2.50
Caneton$1.25 – $2.50
Dindonneau$4.00
Pigeonneau$1.00
Pigeonneau Imperial$1.25
Poussin$1.25
Poulet grille$1.00 – $2.00
Chapon$4.00
Pintadon$2.00
Canard canvas-back$4.50
Canard tete rouge$3.75
Canard mallard$2.25
Canard ruddy$2.25
Agneau$0.50 – $0.90
Galantine de volaille$0.60 – $1.00
Poulet de grain$1.25 – $2.50
Rosbif$0.40 – $0.75
Pate de Foie Gras$0.80 – $1.50
Poussin$1.25
Jambon$0.50
Langue$0.35 – $0.60
Jeannette$0.40 – $0.75
Escarole$0.35 – $0.60
Tomate de serre$0.40 – $0.75
Chicoree$0.35 – $0.60
Pommes des Bermudes$0.30
Haricots verts primeurs$0.40 – $0.75
PETITS POIS FRAIS$0.40 – $0.75
Haricots de Lima$0.75
Asperges friaches$1.50
Choux-fleurs au beurre$0.75
Carottes a la creme$0.40
Laitues braisees au jus$0.35 – $0.60
Coeurs d'artichauts sautes$0.40 – $0.75
Pommes de Terre Maitre D'Hotel$0.30
Patates au gratin$0.40
Coupes des fraises primeurs$0.75
Souffle au Citron$0.30 – $0.50
Poires Lucifer$0.75
Gateau Loretta$0.25
Creme au Chocolat$0.30 – $0.50
Tarte de pommes a l'Anglaise$0.25
Bombe Canadienne$0.40
Champignons glaces au marasquin$0.50
Mousse au moka$0.35
Sorbet Jamaique$0.40
Fruits de serre -- Peches$1.50
Fruits de Serre -- Abricots$0.75
Fruits de serre -- Prunes$1.00
Fruits de serre -- Raisins$1.25
Poncire$0.40 – $0.75
Fraises primeurs$1.00
Poires$0.30 – $0.50
Tangerines$0.20 – $0.30
Camembert$0.30
Pont l'Eveque$0.30
Roquefort$0.30
Cafe Turc$0.20
Demi tasse special$0.25
Cafe a la creme$0.35
The a la creme$0.35
The de Caravan$0.50
Demi Tasse$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.