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S.S New Amsterdam

Date
1965-02-28
Restaurant
S.S New Amsterdam
Physical description
29x21cm folded; 29x42cm open

Pages

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

Dishes

Page 2

Medaillon of Salmon Parisienne
Veloute Duchesse Louise
Roast Prime Rib of Colorado Beef with Gravy, Buttered Peas Tyrolienne, Baked Idaho Potatoes
COMBINATION SALAD, Los Angeles Dressing
Coupe Jacques
FRESH FRUIT
Coffee

Page 3

Medaillon of Salmon Parisienne
Golden Bouquet Fruit Salad
Stuffed Eggs Strasbourgeoise
Chicago Meat Salad
Smoked Baltic Salmon, Raifort Sauce
American Sturgeon
Ijssel Lake Eel
White Fish
Rainbow Trout
Assorted Baltic Relishes
Red Radishes
V-8 Vegetable Cocktail
Chilled Tomato Juice
Hearts of Pascal Celery
Young Sliced Carrots
Californian Green and Spanish Black Olives
Consomme Ambassadrice
Veloute Duchesse Louise
Cold Amontillado
Poached Supreme of Pompano a la Vierge
Fried Carolina Shadroe Bordelaise
Roast Prime Rib of Colorado Beef with Gravy
Braised Shoulder of Lamb Judic
Calfs Sweetbread
Tongue
Chicken and Mushrooms Toulousaine
Veal and Ham Pie in Jelly
Cold Pork Cutlet Bellevue
Tenderloin Steak, Sharp Sauce
Brochette of Veal, Tomatoes
Mousse Florida
Peaches Compote
Pears Compote
Pineapple Compote
Applesauce
Mixed Compote
American Chocolate and Advocat Cake
Bavarois Valencia, Orange Sauce
Coupe Jacques
Vanilla ice cream
Petits fours
Cocktail Fruit Pie
Imperial Cake
Parfait Savoy
Cherry Ice Cream
Friandises
English cake
Fruit Jello
Poularde of Mans on Spit, Water Cress
Saddle of Venison Bacchus
Young Broccoli Mousseline
Steamed Java Rice
BUttered Peas Tyrolienne
Belgian Endives
Macaroni Valenciana
Parsley Potatoes
Baked Idaho Potatoes with Sour Cream and Chives
Lorette Potatoes
Bataille Potatoes
Paille Potatoes
Iceberg Lettuce
FRENCH DRESSING
Californian Fruit Salad with Creamed Cottage Cheese
Tomato Salad
Cucumber salad
COMBINATION SALAD
Chefs Salad
Plaza dressing
Los Angeles Dressing
Chatelaine Dressing
Selection of Fresh Fruit
Figs
Dates
MIXED NUTS
Cream Crackers
MELBA TOAST
Dutch Rusks
SELECTION OF FRENCH-, DUTCH-, AMERICAN- AND SWISS CHEESE
Stem Ginger in Syrup
after dinner mints

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.