The Menu Museum
DecadesRestaurantsDishesRandom menu

Bamerette

Date
1971-05-01
Restaurant
Bamerette
Physical description
37x15.5cm folded; 37x29cm open
Currency
Mexican pesos

Pages

  1. Page 1
  2. Page 2
  3. Page 3
  4. Page 4
  5. Page 5
  6. Page 6
  7. Page 7

Dishes

Page 2

Pate de la casa$20.00
Aquacate Bamerette$20.00
Cocktail de Langosta$25.00
Alcachofas y Esparragos$18.00
Sopa de Cebolla Gratinada$15.00
Sopa Minestrona$15.00
Consome al Jerez$12.00
Caldo Xochiet$12.00
Brocheta de Mariscos$45.00
Brocheta de Filete$45.00
Langosta Carbonera$60.00
Filete a la Bamer$48.00
Huachinango Brasas$40.00
Chateaubrien (2 Pers.)$90.00
Camarones Gigantes$45.00
T. Bone Steak$48.00
Carne A la Tampiquena$45.00
Sirloin Steak$48.00
Pollito de leche Maitre D'$38.00
Parrillada Mixta$50.00
Filete de Huachinango$40.00
Chuletas de Cerdo$40.00
Flan$10.00
Helado$10.00
Pastel de Moka$8.00
COMPOTA$10.00
Creppes Souzette (2)$40.00
CAFE$3.00
Te$3.00

Page 3

Pate "Maison"$1.60
Avocado "Bamerette"$1.60
Lobster's Cocktail$2.00
Asparagus & Artichoke salad$1.60
Onion Soup "au Gratin"$1.20
Suppa Minestrone$1.20
Consome "au Cherry"$0.90
Mexican "Xochitl" Soup$1.20
American Soup with chicken$1.40
Brochette of "shellfish" with Baked or French Fried Potato or Rice, Today's Best Vegetable, Mixed Green Salad$3.60
Lobster "Gourmet" with Baked or French Fried Potato or Rice, Today's Best Vegetable, Mixed Green Salad$4.80
Red Snapper "Braised" with Baked or French Fried Potato or Rice, Today's Best Vegetable, Mixed Green Salad$3.20
Carne Asada Tampiquena with Baked or French Fried Potato or Rice, Today's Best Vegetable, Mixed Green Salad$3.60
Half Chicken Grilled with Baked or French Fried Potato or Rice, Today's Best Vegetable, Mixed Green Salad$3.20
Filet of Red Snapper with Baked or French Fried Potato or Rice, Today's Best Vegetable, Mixed Green Salad$3.20
Fresh Prawns Giants with Baked or French Fried Potato or Rice, Today's Best Vegetable, Mixed Green Salad$3.60
Brochette of Filet Vert-pree with Baked or French Fried Potato or Rice, Today's Best Vegetable, Mixed Green Salad$3.60
Filet Mignon "Bamer" with Baked or French Fried Potato or Rice, Today's Best Vegetable, Mixed Green Salad$3.80
Chateaubrien (2 Pers.) with Baked or French Fried Potato or Rice, Today's Best Vegetable, Mixed Green Salad$7.20
T. Bonne Steak with Baked or French Fried Potato or Rice, Today's Best Vegetable, Mixed Green Salad$3.80
Sirloin Steak "Garni" with Baked or French Fried Potato or Rice, Today's Best Vegetable, Mixed Green Salad$3.80
Parrillada Mixta with Baked or French Fried Potato or Rice, Today's Best Vegetable, Mixed Green Salad$4.00
Pork Cutlet "Milady" with Baked or French Fried Potato or Rice, Today's Best Vegetable, Mixed Green Salad$3.20
Caramel Flan$0.80
Banana Split$1.20
Sundae "al gusto"$1.20
Creppes Souzzette (2 pers)$4.80
Bamer Assorted Ice Cream$0.80
Fruit Compotle$1.20
Moka cake$0.65
CAFE$0.25
Te$0.25
Irish coffee$0.80

Page 5

VINOS BLANCOS, PAIS$45.00
VINOS BLANCOS, 1/2, PAIS$25.00
CHABLIS BOURGOGNE$200.00
BLANC DE BLANCS, BORDEAUX$180.00
BLANC DE BLANCS, 1/2, BORDEAUX$90.00
TRAMINER, ALSACIA$200.00
RIESLING, 1/2, ALSACIA$90.00
LIEBFRAUMILCH, RHIN$180.00
LIEBFRAUMILCH, 1/2, RHIN$90.00
SYLVANER MONOPOLE, ALSACIA$180.00
VINA UNDURRAGA, CHILENO$150.00
VINOS ROSADOS, PAIS$45.00
VINOS ROSADOS, 1/2, PAIS$25.00
ROSE VIOLET, FRANCES$160.00
ROSE VIOLET, 1/2, FRANCES$80.00
CHATEAU D'SELLE$180.00
VINOS TINTOS, PAIS$45.00
VINOS TINTOS, 1/2, PAIS$25.00
MARQUES DEL RISCAL, ESPANOL$150.00
CHIANTI RUFINO, ITALIANO$150.00
SAINT EMILION, BORDEAUX$200.00
SAINT EMILION, 1/2, BORDEAUX$100.00
BEAUJOLAIS, BOURGOGNE$250.00

Page 6

CHATEAU NEUF DU PAPE, BOURGOGNE$225.00
CHATEAU NEUF DU PAPE, 1/2$125.00
VINA UNDURRAGA PINOT, CHILENO$150.00
AYALA CHAMPAGNE$450.00
Cordon Rouge Champagne$400.00
Charles Heidsieck Champagne$450.00
CHARLES HEIDSIECK CHAMPAGNE, MEDIA$225.00
POMERY CHAMPAGNE$400.00
DOM PERIGNON CHAMPAGNE$500.00
CORDON AZUL SANTO TOMAS CHAMPAGNE$125.00

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.