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The Oriental

Date
1981-07-19
Restaurant
The Oriental
Physical description
28x20.5cm folded; 28x41cm open
Currency
Canadian Dollars

Pages

  1. Page 1
  2. Page 2

Dishes

Supreme of Halibut, Veronique - (Poached and masked with a white wine sauce, garnished with seedless muscatal grapes)
Sugar-Cured Ham Slide with Glazed Pineapple Rings, Barbecue Sauce
Alaska King Crabmeat Cocktail, Creole Dressing
Coffee
Strawberry Coupe, Chantilly
Spaghetti, Bolognaise
Buttered Broccoli Spears
Roast Potatoes
Supreme of Halibut, Veronique
Rolled Ox Tongue
ROAST TURKEY, CRANBERRY SAUCE
Roast leg of lamb, mint sauce
Sugar-baked Ham
Roast Sirloin of Beef, Horseradish Cream
Chicken Saute, Cacciatora, chicken pieces sauteed and cooked with red wine, tomatoes, mushrooms, onions, pimentoes, served with saffron rice
Roast Prime Sirloin of Beef, Yorkshire Pudding, Horseradish Sauce
Champagne sherbet
Variety of Fresh Fruit from the Salver
Platter of American and Imported Cheeses served with Crackers
Ceylon Tea
China Tea
Full Roast Coffee
Non-Caffein Sanka
Instant Coffee
Hot Chocolate
Horlicks
Iced Tea with Lemon
Iced coffee
Strawberry Coupe, Chantilly
Souffle Sans Souci
Pineapple Cheese Cake
Petits fours
Tomato Juice
Chilled Honeydew Melon
Alaska King Crabmeat Cocktail, Creole Dressing
Creme of Spinach
Grapefruit Juice
Orange Juice
Apple Juice
Foie Gras from Strasbourg
Chilled Consomme, Madrilene
Consomme Demidoff - (Garnished with peas, carrots, turnips and truffle)
White Wine; Bernkasteler Doktor Riesling, Vintage Spaltese (Deinhard)
Red Wine: Clos de Vouget, Vintage (Moillard)
Sparkling Wine: Charles Heidsieck, Vintage (Royal)
Salad: Newport - Zucchini, peppers and onion
Salad: Newport - Zucchini, peppers and onion
Lettuce & Tomato Salad
FRENCH DRESSING
Roquefort Dressing
Thousand Islands Dressing
Russian Dressing
Buttered Broccoli Spears
French Petits Pois
BAKED IDAHO POTATO
Roast Potatoes
Vanille ice cream
Pistachio Ice Cream
Hot Fruit Sauce

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.