The Menu Museum

An archive of historical restaurant menus from the New York Public Library.

16,525 menus
64,352 scanned pages
1851–2008

Scans and transcription data from the New York Public Library’s What’s on the Menu? project.

Not affiliated with NYPL.

Uncatalogued scans

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Sebastians

April 13, 1966

On this menu 87 dishes

Chilled Tomato Juice Cocktail$0.35
Fresh Tropical Fruit Cocktail$0.55
Pate Fois Gras Sebastian's$1.15
Native Lobster Cocktail Muscovite$1.45
Melon in Season$0.65
Jumbo Mexican Gulf Shrimp Cocktail$1.25
Imported Marinated Holland Herring$1.25
Iced Fresh Puerto Rican Pineapple$0.55
Mixed Green Salad a la Sebastian's$0.45
Hearts of Lettuce, Choice of Dressing$0.65
Sliced Tomato and Lettuce a la Russe$0.65
Crisp Cole Slaw$0.45
Asparagus Vinaigrette$0.75
Half Avocado, Russian Dressing (In Season)$0.75
Platter of Chicken Salad, Garni$3.95
Whole Fresh Lobster Meat Salad, Garnished$4.25
Onion Soup aux Croutons Gratinee$0.45
Jellied Tomato Consomme$0.45
Chilled Vichyssoise$0.45
Consomme Double, Rice$0.45
Soup du Jour$0.45
Fruit Cup, all fresh native fruits$0.45
Creamy Rice Pudding$0.45
Cordial Parfait$0.45
Cake du Jour$0.45
Pie of the Day$0.45
Ice Creams$0.45
Fruit Sherbets$0.45
Fresh Sliced Pineapple$0.45
Ice Cream Sundaes$0.45
Fruit Jello with Whipped Cream$0.45
Virgin Planters' Punch- 1 tsp. powdered sugar, Juice of 1/2 lime, 1 oz, Virgin Islands dark rum, 4 drops Cherry Heering, 2 drops Angostura Bitters. 3 oz Fruit Punch. Shake vigorously with plenty of finely crushed ice and strain into chilled tall glass. Top with 1 oz. Jamaican rum and fruit garnish. Sprinkle with Nutmeg.$0.75
Calypso Punch- 1 tsp. powered sugar, Juice of 1/2 Lime, 2 oz . Virgin Islands dark rum, 1.2 oz Cointreau, 4 drops Grenadine, 3 oz Pineapple Juice. Shake with crushed ice and strain into chilled tall glass. Garnish with fresh orange and pineapple.$0.75
Virgin Rum Swizzle- 1 oz. Virgin Islands dark rum, 1/2 tsp. powdered sugar, 1/2 oz. Pineapple juice, 2 drops Angostura Bitters, 1/2 oz Sweet Vermouth. Shake vigorously with finely crushed ice and strain into an old fashioned glass. Sprinkle with Nutmeg. Garnish with slice of fresh orange.$0.60
Famous Banana Daiquiri- 2 oz. Virgin Islands light rum, 1/2 to 1 banana, depending upon the size, 5 drops fresh Lime Juice, 1/2 tsp. powdered sugar, 1/2 oz. Banana Liqueur. Mix in blender with 1/4 cup crushed ice. Serve in an old fashioned glass; float one ice cube on top.$0.75
Sebastian's Daiquiri- 1 tsp. powdered sugar, Juice of 1/2 Lime, 2 oz. Virgin Islands light rim, 4 drops Cointreau. Shake vigorously with plenty of fine crushed ice and strain into chilled cocktail glass. Garnish with a blanched unsalted almond.$0.60
Frozen Pineapple Daiquiri- 2 oz. Virgin Islands light rum, 2 small canned Pineapple rings (do not use fresh Pineapple- it is too stringy), 1/2 oz powdered sugar, 4 drops Cointreau. Mix in a blender with 1/2 cup crushed ice until thick. Serve in a cocktail glass with a garnish of fresh pineapple or maraschino cherry.$0.75
Virgin Rum Stinger- 2 oz. Virgin Islands dark rum, 1 oz, White Creme de Menthe. Mix in blender with 1/4 finely crushed ice (for a very light drink), or stir in glass (for an after dinner cordial) until well chilled. Served in a cocktail glass or round old fashioned glass, well chilled.$0.60
Virgin Rum Old Fashion- 2 oz.Virgin Islands light rum,1 oz, sugar syrup. Pour over ice in an old fashioned glass in the above order. Then squeeze a small slice of fresh Lime or Lemon over the top.$0.60
Sebastian's Morning Magic- 2 oz. Virgin Islands white rum, 4 drops Cointreau, Juice of 2 fresh Oranges, 1 tsp. powdered sugar. Mix in blender with 1/2 cup of crushed ice until frothy. Serve in a chilled cocktail glass.$0.60
Virgin Rum Julep-Crush in the bottom of a silver mug or tall galss 5 sprigs of fresh Mint togehter with 1/2 tsp. powdered sugar. Fill glass with crushed ice; then pour 3 oz. (or more) Virgin islands drak rum over the ice. Stir until glass is frosted. Sprinkle 1/2 tsp. powdered sugar on top and garnish with more fresh mint.$0.75
Virgin Coffee Alexander- 1/2 oz. Coffee Liqueur, 1 oz. Virgin Islands dark rum, 1/2 heavy cream. Shake or mix in blender with plenty of crushed ice. Strain and serve in a chilled cocktail glass; garnish with Nutmeg.$0.60
Pirate's Treasure- 1 oz. Virgin Island light rum, 1/2 oz, quality Gin, 1 dash Orange Bitters, Juice of 1/2 fresh Lime. Shake well with crushed ice (until shaker begins to frost). Strain and serve in a cocktail glass. Float one ice cube and garnish with a twist of lemon peel.$0.60
Fill the Old Devil up
and for the strong at heart
Price of Entree includes Potato, Tossed Salad, Vegetable du Jour, Hot Rolls and Butter, Coffee or Tea
Fried Spring Chicken, South Land$3.75
Double-Thick Pork Chops, Broiled to a Turn$3.95
Texas Bar-B-Q Spareribs Platter$3.95
Choice Western Roast Beef Platter au jus$4.25
Broiled U.S. Choice Chopped Sirloin Steak, Mushroom Sauce$3.75
Double-thick Spring Lamb Chops, a la Menthe$5.75
Our Famous Sliced Steak Platter, Sherry Mushroom Sauce$4.25
Our Special Sebastian's Club Steak, Broiled to your taste$4.95
Broiled Filet Mignon aux Champignons$5.95
Prime Sirloin Steak, Maitre d'Hotel$5.95
Sour Cream for Baked Potato$0.35
For Roquefort Dressing$0.35
Golden Fried Jumbo Shrimp, Sauce Tartare$3.95
Baby Shrimp Saute Provencale, Olive Oil, Fresh Tomatoes and Garlic$3.95
Fried Deep Sea Scallops, Tartar Sauce$3.75
Fillet of Fresh Caught Native Grouper, Saute Amandine$3.95
Fried Large Select Oysters, Remoulade$3.95
Broiled African Lobster Tails, Drawn Butter$5.95
Shrimp Scampi, en Casserole$4.25
Fillet of Fresh Native Red Snapper, au vin blanc$3.95
Liebfraumilch 1961$4.75
Lancers Rose 1961$3.25 – $5.50
Bigi Orvieto Secco, White$3.00 – $4.25
Bigi Chianti, Red$3.00 – $4.25
Rose d'Anjou$3.75
Delor Rose 1962$2.50 – $4.00
Tavel Rose 1960$3.25 – $5.75
Bridar, White$2.75
Saint Emilion 1962$2.75 – $4.00
Bridar, Red 1962$2.75
CHEF'S SPECIAL TABLE D'HOTE DINNER SOUP DU JOUR tossed green salad with choice of dressings (roquefort dressing .35) SLICED SIRLOIN STEAK sherry mushroom sauce green garden vegetable duchess potato$3.95
Moet & Chandon Extra Dry$5.00 – $8.75
Piper Heidieck, Brut$5.75 – $9.75
Chateau de Vaurenard 1962$2.75 – $3.75
Beaujeaulais Villages 1960$2.75 – $4.75
Nuits Saint-Georges 1960$7.75
Pouilly-Fuisse 1961$3.00 – $5.25
Gevery-Chambertin$7.75
Chablis$3.00 – $5.50
Imported Lowenbrau Munich
For your Salad, we offer a Choice of Russian French or Oil and Vinegar Dressings.