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Pan American

Restaurant
Pan American
Venue
AIRLINE
Physical description
Folder; 11 x 9 inches

Pages

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

Dishes

Sherry
Dubonnet
Campari
Vermouth
Vodka Martini
Gin Martini
Manhattan
Bloody Mary
Screwdriver
Whiskey Sour
Bourbon
Daiquiri
Vodka Collins
Tom Collins
Canadian
Gin
Vodka
RUM
Premium Beer
Aperitif
Hors d'Oeuvre Gastronomiques
Roti au Vol
Veau Printaniere
Supreme de Volaille Wellington
Filet de Sole Meuniere
Plat du Jour
Pommes de Terre Maison
Potatoes Maison
Riz Pilaf
Rice Pilaf
Legumes au Beurre
Buttered vegetable bouquet
Salade Campagnarde
Tossed garden salad
Selection de Fruits et Fromages
Selected fruits and cheeses
Dessert
CAFE
Coffee
The
Tea
Cafe Decafeine
Decaffeinated Coffee
Selected gourmet delicacies
A selected cut of aged beef roasted on board and carved to order
Tender morsels of veal in a savoury sauce with a medley of vegetables
Boneless breast of chicken baked in puff pastry
Fillets of Sole sauteed in butter with lemon juice and parsley
Specialty of the day
Selected Hors d'Oeuvre
Sirloin Steak, Maitre d'Hotel
Tossed garden salad
Buttered vegetable bouquet
Dessert
Decaffeinated Coffee
Tea
Coffee
cheeses
Fruits
Red Wines
White Wines
Champagne Brut
Benedictine
Amaretto di Saronno
Drambuie
Creme de Menthe
Cognac VSOP
Cointreau

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.