The Menu Museum
DecadesRestaurantsDishesRandom menu

Scott's Restaurant Limited

Scott's Restaurant

Restaurant
Scott's Restaurant Limited
Place
Scott's Restaurant
Venue
RESTAURANT
Physical description
Tri-fold; 5.75 x 11.75 inches folded

Pages

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

Dishes

Ogen Melon
Grilled Salmon
Poached Salmon
Roast Fillet of Beef Bouquetiere
Lobster a la Scott's
Scampi a la Scott's
Fillet of Sole a la Scott's
Coquille of Sea Food
Haddock Monte Carlo
Fillet Steak en Croute
Grapefruit Cocktail
Honeydew Melon
Scotch Smoked Salmon
Smoked trout
Smoked eel
Potted Shrimps
Mediterranean Prawns
Parma Ham
Prawn Cocktail
Lobster Cocktail
Crab cocktail
Shrimp/Crab Avocado
Half Avocado Pear
Caviar Beluga
Foie Gras Strasbourg
Terrine du Chef
Bique de Homard
Clear turtle soup
Cream of Oyster Soup
Cream of tomato soup
Madrilene
Chilled Clear Turtle Soup
Lobster Thermidor
Lobster Newburg
Lobster Cardinal
Lobster Americaine
Lobster Mornay
Curried Lobster
Cold Half Lobster with Salad
Cold Lobster Mayonnaise
Crabmeat and Salad
Crab Salad Mayonnaise
Alaska Crab
Crab Cardinal
Crab Mornay
Whole Sole Bonne Femme
Whole Sole Meuniere
Fried Whole Sole
Grilled Whole Sole
Whole Sole Colbert
Fillets of Sole
Fried Whole Sole
Whole Sole Meuniere
Whole Plaice
Fried Plaice
Grilled Plaice
Plaice Muniere
Plaice Fillets
Fried Plaice Fillets
Plaice Muniere Fillets
Grilled Turbot
Poached Turbot
Turbot Meuniere
Grilled Halibut
Poached Halibut
Halibut Meuniere
Scampi Fried with Bacon
Scampi Meuniere
Curried Scampi
Scampi Provencale
Scampi Newburg
Trout au bleu
Fried Trout
Trout Meuniere
Curried Prawns
Prawns Newburg
Prawns Americaine
Scollops Mornay
Fried Scollops
Scollops Meuniere
Grilled Scotch Salmon
Poached Scotch Salmon
Tournedos Rossini
Filet de Boeuf Strogonoff
Steak Bordelaise
Steak Diane
Chicken Sous Cloche
Chicken Maryland
Chicken Princesse
Veal Chop Romarin
Escalop of Veal Viennoise
Escalop of Veal Marsala
Escalope of Veal Holstein
Escalope of Veal Cordon Bleu
Sweetbreads Princesse
Sweetbreads Chasseur
Lamb's Kidneys Turbigo
Calf's Liver and Bacon
Fillet Steak
Tournedos Steak
Rump Steak
Entrecote Steak
Porterhouse Steak
Chateaubriand
Carpet Bag Steak
Loin Chop
Lamb Cutlets
Double Cutlet
Kidneys and Bacon
Mixed Grill
mushrooms
Tomatoes
Sauce Bearnaise
Roast Surrey Chicken (for 2)
Roast Aylesbury Duckling (for 2)
Steak Tartare
Cold Chicken and Ham
Mayonnaise of Salmon
Cold Ham
Cold Ox Tongue
Chef's Salad
Green salad
French Salad
Tomato Salad
Endive Salad
Scott's Salad
Cauliflower au Gratin
Spinach, Leaf
Spinach, Puree
Garden Peas
Broccoli
Boiled Onions
Fried onions
Braised Onions
Boiled potatoes
Potatoes sautees
Potatoes Lyonnaise
Fried Potatoes
Creamed Potatoes
Meringue Glace
Apple Pie
Vanilla Soufle
Chocolate Soufle
Choice from the Trolley
Pear Belle Helene
Crepe Suzette
Zabaglione
Cream
Welsh rarebit
Canape Diane
Devin on Horseback
Chocolate Ice Cream
Vanilla ice cream
Coffee Ice Cream
STRAWBERRY ICE CREAM
Lemon water ice
Orange Water Ice
Cheese Board
Coffee
Red Burgundy
White Burgundy
Rose
Claret
Chablis
Hock
Scott's Special Brandy
Lime Water Ice

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.