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S.S. Homeric

Date
1965-11-08
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

Mousse Rossini
Cream of Spinach
Sea Food and Celery Salad in Tomato Coronet
Konisberger Sauerbraten
Cup Monte Carlo
Italian Pastry

Page 3

Papaya Nectar
Clam juice
Apple Juice
Tomato Juice
Hors-d'oeuvre
Fresh Fruit in Cup
Canasta Orange Garden Salad
Anchovy Fillets in Oil
Baked Fresh Peppers
Green and Ripe Olives
Mousse Rossini
Julienne of Chicken Mayonnaise
Cold Eggs Belvedere
Garden Radishes
Herring Fillets in Jelly
Nantes Sardines
Tomato Bouillon with Vegetables
Jellied Beef Broth Madrilene
Soup: Cream of Spinach - Cheese Sticks
Consomme with Pastina
Buttered Linguine, Marinara Sauce
Buttered Linguine, Neapolitan Sauce
Poached Eggs Belle Helene
[Eggs with] Bacon Pancake, Iceberg Lettuce
Eggs Turned with Veal Kidneys
Cold Sea Food and Celery Salad in Tomato Coronet
Fillets of Grayling in Butter, Lemon Dressing - Steamed Potatoes
Konigsberger Sauerbraten
Fresh Fruit Salad - Cottage Cheese, Sour Cream
Chicken Croquettes, Port Wine Sauce, Fried Zucchini
Broiled Lamb Chops, Western Sun Salad
Nestle's Sweet Milk Cocoa
nescafe
Instant Postum
Sanka
Chinese Tea
Indian Tea
AMERICAN COFFEE
Italian Coffee
Fresh Fruit in Season
Basket of Dried Fruit
TUTTI FRUTTI ICE CREAM
Coffee Ice Cream
Blackberry Sherbet
Lemon Sherbet
Chocolate, Torroncino Sauce
Cup Monte Carlo
Hazelnut Ice Cream
STRAWBERRY ICE CREAM
Vanilla ice cream
Cherry Ice Cream
TORTONI ICE CREAM
Peaches Compote
Prunes in Syrup
Kadota Figs
Apricot Compote
Fruit Jello-O, Whipped Cream
Wafers
Biscuits
Italian Pastry
Tesla di Moro
Old Fashioned Bread Pudding
Hawaiian Pineapple Pie
Gouda
Pastorella Cheese
Philadelphia Cream Cheese
Danish Blue Cheese
Edam
Mayonnaise
Horseradish Dressing
FRENCH DRESSING
Cranberry Dressing
Tomato Salad
Mixed Salad
Iceberg Salad
Beetroot salad
Romaine Salad
Hashed Brown Potatoes
Creamed Potatoes
Parsley Potatoes
Pont Neuf Potatoes
Saratoga Potatoes
Grilled Tomatoes
Smothered Sauerkraut
Mashed Escarole
Chicken salad
La terrine du Chef
Roast Maryland Turkey
Cured Smoked Ham
york ham
Game patty
Scarlet Ox TOngue
Corned Brisket
Capon Galantine Perigourdine
Poularde on the Skewer
Prime ribs of beef
Calves Liver and Crispy Bacon
Hamburger Steak - smothered onions

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.