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The Oriental

Date
1981-07-20
Restaurant
The Oriental
Physical description
28x20.5cm folded; 28x41cm open
Currency
Canadian Dollars

Pages

  1. Page 1
  2. Page 2

Dishes

Fried Fillets of Plaice, Tartare Sauce
Florentine Poached Eggs
Cheeseburger on Soft Roll
Cream Crackers
Water Biscuits
Ryvita
Chilled Honeydew Melon
au Gratin Poached Eggs
Norwegian Shrimp Salad, Mayonnaise Sauce
Sauerbraten with Potato Lutkas
Beef Consomme with Claret
Buttered Cabbage
Creamed Potatoes
Tomato Juice
Grapefruit Juice
Apple Juice
Chilled Honeydew Melon
Eggs, Mayonnaise
Terrine of Normandy Ham
Sardines in Tomato Sauce
Scotch Barley Broth
Beef Consomme with Claret
Chilled Chicken Consomme with Peppers
Sauerbraten with Potato Lutkas
Sauteed Calf's Liver with Sauteed Onions and Sugar-Cured Bacon
Sauteed Calf's Liver
Grapefruit and Cottage Cheese Salad
Rhubarb Pie, Chantilly
Coffee
PINACOLADA2.25 C$
Diced Garden Turnips
Buttered Cabbage
Creamed Potatoes
French fried potatoes
Roast Chicken with Saratogas
Roast Lamb, mint jelly
Roast Sirloin of Beef, Raifort
Baked Ham
ROAST TURKEY, CRANBERRY SAUCE
Norwegian Shrimp Plate, Mayonnaise Sauce
Grapefruit and Slice Avocado Pear
Lettuce and Tomato
FRENCH DRESSING
Roquefort Dressing
Thousand Islands Dressing
Mayonnaise dressing
Rhubarb Pie, Chantilly
Chocolate and Banana Cream Roll
Pears, Belle Helene
Baked Apples, Claire Belle
Vanilla ice cream
Banana Ice Cream
Hot Orange Sauce
Mint Sherbet
Selection of Fresh Fruit from the Salver
Cottage Cheese
Cheddar Cheese
Gruyere Cheese
Stilton Cheese
Danish Blue Cheese
Gorgonzola Cheeses
Ceylon Tea
China Tea
Full-Roast Coffee
Non-Caffein Sanka
Hot Chocolate
Horlicks
Iced Tea with Lemon
Iced coffee

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.