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S.S. Homeric

Date
1965-11-06
Restaurant
S.S. Homeric
Physical description
30x21.5cm folded; 30x43cm open

Pages

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

Dishes

Page 2

Chicken Cooked in Casserole with Onions and Garlic, Flavoured with Herbs, Almond, Curry Powder and Coconut Milk
Javanese Curry with Almond Rice

Page 3

Sanka
American Ice Cream: Coffee
Julienne potatoes
Fried Potatoes
Puree Potatoes
Saute Potatoes
Creamed Potatoes
Instant Postum
Instant Postum
Instant Postum
Clam juice
Tomato Juice
American Ice Cream: Hazelnut
American Ice Cream: Strawberry
V.8 Cocktail
Lemon juice
Fresh Fruit Cup in Apricon Nectar
Nantes Sardines
Italian Antipasto
Assorted Salami
Carrot Sticks and Pascal Celery
Mariquita Salad
Green and Ripe Olives
Eggs Alexandra
Marinated Pickles
Garden Radishes
Bismarck herrings
Fillets of Mackerel in Oil
Hot or Jellied Beef Broth
Consomme with Celestine Crepes
Farmer Vegetable Soup - Fried Croutons
Cream of Lentils
Milady's Cheese Blintzes - Strawberry Sauce
Vermicelli: Meat Sauce
Poached Benedict Eggs
Flat Artichoke Omelet
Eggs, Fried on Toast, American Style
Fried Stuffed Silver Smelts, Uncle Tom
Sword-fish Steak saute Meuniere, Potato Salad
Sea Food Salad Plate, Tomatoes - Hard Cooked Eggs
Spring Chicken in Almond Curry - Rice Pilaw
New England Boiled Beef, Horseradish - White Cabbage, Potatoes and Carrots
Fresh Fruit Plate, Cottage Cheese - Sour Cream
Tender Sweet Ham Steak, Spiced Fruits
Lamb Chops, Roast Peppers
Calf's Liver and Canadian Bacon, Grilled Tomatoes
Smoked ox-tongue
Truffled Capon Galantine
Chicken on the Skewer
Cold Meat Selection
Prime ribs of beef
Terrine of Duck in Jelly
Roast Vermont Turkey
Asparagus Chicken salad
Stuffed Veal Riviera
Sugared Pearl Onions
Beets in Spicy Juice
Roast Peppers Southern Style
Tomato, Banana and Grapefruit Bowl
Green salad
Cucumber salad
cole slaw
Russian Dressing
Garlic Dressing
FRENCH DRESSING
Mint dressing
Apple Dressing
Gouda Cheese
Pastorella Cheese
Philadelphia Cream Cheese
Danish Blue Cheese
Edam Cheese
Mint Frosted Angelfood Cake
Vermicelli: Tomato Sauce
Vermicelli: Genovese Basil Sauce
Italian Pastry
Apricots
Cherries Compote
Figs Compote
Prunes Compote
Pears Compote
French Pineapple Tart "Cote d'Azur"
Fruit Jell-O, Whipped Cream
Wafers
Chocolate Chip-Mint ice cream
Biscuits
Italian Ice Cream, Vanilla, Chocolate Sauce
Italian Ice Cream, Pistachio
Italian Ice Cream, Torroncino
Marsala Water Ice
Papaya Water Ice
Fresh Fruit in Season
Basket of Dried Fruit
AMERICAN COFFEE
Italian Coffee
nescafe
Chinese Tea
Indian Tea
Nestle's Sweet Milk Cocoa

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.