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North German Lloyd

Norddeutscher Lloyd Bremen

Date
1969-11-10
Restaurant
North German Lloyd
Physical description
30x21cm folded; 30x42cm open

Pages

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

Dishes

Page 2

Verschiedene Vorspeisen
Kraftbruhe mit Sternchen und Gemuse
Gebackenes Red Snapperfilet, Remouladensauce
Kartoffelsalat
Gekochte frische Rinderbrust, Meerrettichsauce
Gedampfter Wirsingkohl
Bouillonkartoffeln
Rote Beeten
Gewurzgurke
Reis Creme Imperial
kaseplatte
Pumpernickel
Fruchte der Jahreszeit
Kaffee
Lachs-cocktail
Gekuhlter Sauerkrautsaft
Frischfrucht-Cocktail
Pikanter fleischsalat
Gefullte Eier Diable
Gabelbissen Schwedisch
Grune Zwiebeln
Heringshappen in Sauerrahm
Brislinge in Tomatensauce
Bremer Idee Instant Postum Kaffee Hag
Reife und grune Oliven
Pfefferminztee Kamillentee Lindenblutentee
Darjeeling Flowery Orange Pekoe Ceylon Broken Orange Peko
Tafelsellerie in Eis
Fruchte der Jahreszeit
Danish Blue
Rahmsuppe Dubarry
Edamer Danish Blue Speisequark Liederkranz
Waffeln Schokoladensauce
Huhnerbruhe in der Tasse
Vanille-Kirsch-Rahmeis Ananas-Rahmeis Pistazien-Rahmeis
Betterscotch-Sundae
Kadota Feigen Gemischtes Kompott
Waldmeister-Geleespeise Apfelkuchen mit Schlagsahne
Gekochte Puree Gebackene Idaho Saratoga Chips
Spaghetti, Parmesan Gedampfter Reis
Nanteser Karotten Frischer Spinat Sauerkraut
Western-Omelette
Franzosische Lorenzo Schnittlauch Limonen
Eisber Tomaten Gurken Gemischter
Setzeier mit Rostwurstchen
Westfalischer und Coburger Schinken, Brot und Butter Radie
Gebratenes Masthahnchen, Salat Florida
Ananas-Pfannkuchen
Pokelochsenzunge, Sauce Oxford
Puterbrust und Virginia Schinken Kronsbeeren
Gekochter Kabeljau, Kapernsauce
Kaukasischer Schaschlik auf Safran Risotto
Pasta Asciutta
Petersilienkartoffeln
Glasierter Kasseler Rippenspeer, Bratensaft
Grunkohl Bremer Art
Rissoleekartoffeln
Sternchen
Sternchen
und
Gemuse
der
jahreszeit
Speisequark
Liederkranz

Page 3

Consomme with Pates d'Itaile and Vegetable
Fried Fillet of Red Snapper, Sauce Remoulade
Chef's Suggestion
Hors-d'oeuvre varies
Potato salad
Boiled Fresh Brisket of Beef, Horse-radish Sauce
Braised Savoy Cabbage
Bouillon potatoes
Beet roots
Spiced Cucumber
Rice Creme Imperial
Assorted cheese
Pumpernickel
Fruits in Season
Coffee
A La Carte
Cocktails
Salmon Cocktail
Chilled Sauerkraut Juice
Fresh Fruit Cocktail
Hors-d'oeuvre
Meat Salad Piquante
Stuffed Eggs Diable
Appetizers in Sour Cream
Tidbits Swedish
Scallions
Brislings in Tomato Sauce
Ripe and Green Olives
TABLE CELERY IN ICE
Soups
Cream Soup Dubarry
Chicken Broth in cup
Eggs
Western Omelet
Fried Eggs with Breakfast Sausages
Fish
Pineapple Pancake
Boiled Codfish, caper sauce
Parsley Potatoes
Meat Dishes
Glazed Cassel Smoked Ribs of Pork, Jus
Green-Kale Bremen Style
Rissolee Potatoes
Special
Pasta Asciutta
Grill (10 minutes)
Caucasian Schaschlik on Saffron Risotto
Cold Dishes
Breast of Turkey and Virginia Ham
Cranberries
Corned Ox-tongue, Sauce Oxford
Roast Spring chicken, Salad Florida
Westphalian and Coburg Ham, Bread and Butter
Radishes
SALADS
Salad: Iceberg
Salad: Tomato
Salad: Cucumber
Salad: Mixed
dressings
Dressing: French
Dressing: Lorenzo
Dressing: Chive
Dressing: Lime
Vegetables
Carrots Nantaise
Fresh Spinach
Sauerkraut
Spaghetti, Parmesan
Steamed Rice
Potatoes
Potatoes: boiled
Mashed potatoes
BAKED IDAHO POTATO
Peppermint Tea Camomile Tea Linden Blossom Tea
Saratoga Chips
Dessert
Woodruff Crystal Jelly
Darjeeling Flowery Orange Pekoe Ceylon Broken Orange Pekoe
Apple cake with whipped cream
Bremen Idee Instant Postum Kaffee Hag
Fresh Fruits in Season
Edamer Danish Blue Whey Cream Liederkranz
Wafers Chocolate Sauce
Vanilla Cherry Ice Cream Pineapple Ice Cream Pistachio Ice Cream
Butterscotch Sundae
Kadota Figs Mixed Compote
Tisane
Tea
Coffee
Cheese
Ice cream
Compote

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.