The Menu Museum
DecadesRestaurantsDishesRandom menu

S.S. Homeric

Date
1965-11-15
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

Braised Rump Steak of beef Tuscany style, cooked in saucepan with olive oil, anchovies, sage leaves, salt, pepper and a glass of red wine

Page 3

Grape Juice
Papaya Juice
V.8 Vegetable Juice
Grapefruit Juice
BAKED IDAHO POTATO
Pancake Potatoes
New Bridge Potatoes
Fried Potatoes
Green salad
Asparagus salad
Beetroot salad
COMBINATION SALAD
Vinaigrette Dressing
Horseradish Dressing
Apple Dressing
Cranberry Dressing
Roquefort Dressing
American Cheddar Cheese
Dolce Latte Cheese
Port Salut Cheese
Provolone Cheese
Smoked Hickory Cheese
Edam Cheese
Golden Rich Cheese
Philadelphia Cream Cheese
Creamed sweet corn
Alaska King Crab Cocktail
Fine Champagne
Red Radishes
Chopped Chicken Livers
Buttered Egg Noodles, Meat or Marinara Sauce
PASCAL CELERY
Terrine of Duckling
Stuffed Pancake with Lobster in Americaine Sauce-Cheese Fleurons
Fruit Cup with Mango Nectar
Smoked Sturgeon
Italian Antipasto
Tropical Snow Sherbet
Roast Sweet Pimientos and Anchovies
Parma Ham, Crab Apples
Bondiola Salami
Red Pearl Caviar, American Dressing
Herrings in Cream
Jellied Beef Broth, Madeira
Consomme with Pastina, Floreale
Yankee Bean Soup-Cheese Croutons
Cream of Vegetables with Barley
Grilled Salmon Steak, Bearnaise Sauce-Parsley Potatoes
Veal Scaloppine in Port Wine Sauce with Mushrooms
Braised Rump Steak of Prime Beef a la Pisana
Colorful Fresh Vegetable Dinner, Poached Eggs
Boneless Breast of Philadelphia Capon, Cottage Fried Potatoes-Julienne of Zucchini
Prime Sirloin Steak, Garlic Butter- String Beans
Roast Fresh Ham with Herbs, Negresco
Roast Turkey Flavoured with Juniper Berries, Sherry Wine Sweet Potato Mousse
Assorted Cold Cuts
Pheasant, Pickles
Venison Pie in Meat Jelly
Roast poularde
Leg of Lamb, Mint Sauce
Fresh Jersey Ham
Stuffed Chicken Mosaico
String beans in butter
Grilled Tomatoes
Exotic Fancy Fruit Flamed with Caribbean Liqueurs
Magic Moka Chiffon Cake
Vanilla Custard
Assorted Jell-O, Chantilly
Wafers
Biscuits
French Pastry
Apricot Compote
Rhubarb Compote
Peach compote
Baked Apples Compote
Chocolate American Ice Cream
Butter Pecan American Ice Cream
Tortoni American Ice Cream
Cherry American Ice Cream
Neapolitan Italian Ice Cream
Pistachio Italian Ice Cream
Lemon or Golden Orange Ice Water Italian Ice Cream
Fresh Fruit in Season
Basket of Dried Fruit
AMERICAN COFFEE
Italian Coffee
Instant Postum Coffee
Nescafe Coffee
Chinese Tea
Nestle's Sweet Milk Cocoa
Goose Liver Patty
Chicken Galantine, Pickles
Indian Tea

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.