The Menu Museum
DecadesRestaurantsDishesRandom menu

The Oriental

Date
1981-07-21
Restaurant
The Oriental
Physical description
28x20.5cm folded; 28x41cm open
Currency
Canadian Dollars

Pages

  1. Page 1
  2. Page 2

Dishes

Tomato Juice
Philadelphia Pepper Pot Soup
Jellied Bortsch with Leeks
Poached Fillet of Gaspe Salmon with Marinated Cucumber Slices and Parsley Potatoes, Hollandaise Sauce
SPARKLING WINE - Mumm's Cordon Rouge, Vintage (Tres Sec.)
Cold Roast Duckling, Apple Sauce
Cauliflower, Polonaise
Creamed Potatoes
Prime Tenderloin Steak with Mushrooms and Bernaise Sauce
Gnocchi Italienne
Baked Sugar Cured Ham with Succotash, Glazed Peaches and Candied Sweet Potatoes (Madeira Wine Sauce)
Roast Vermont Turkey, Sausage and Chestnut Stuffing, Cranberry Sauce
Salad Greens with Sliced Tomatoes
Grapefruit Juice
Orange Juice
Apple Juice
Mandarin Shortcake
Peach Melba
Souffle Paulette
Assorted Macaroons
Tutti-frutti ice cream
pineapple sherbet
Variety of Fresh Fruit from the Salver
Platter of American and Imported Cheeses served with Crackers
Ceylon Tea
Full Roast Coffee
Non-Caffeine Sanka
Instant Coffee
Hot Chocolate
Horlicks
cold Roast Chicken with Saratogas
WHITE WINE - Puligny-Montracet, Vintage (Louis Latour)
FRENCH DRESSING
Normandy Terrine of Spiced Duckling
Iced Tea with Lemon
Iced coffee
Baked Sugar-Cured Ham
Cold Roast Sirloin of Beef, Horseradish Cream
Princess Claire salad
Sliced Avocado and Grapefruit with Romaine Lettuce salad
Roquefort Dressing
Thousand Islands Dressing
Mayonnaise dressing
Vanilla ice cream
Chilled Honeydew Melon (Plain)
Chilled Honeydew Melon (Proscuitto)
Selected Shellfish Cocktail, Creole Dressing
Cream of Tomatoes Soup
Sliced Green Beans
Roast Potatoes
RED WINE - Cotes du Rhone, Domains des Lambertins (Fenton)
Roast Vermont Turkey, Sausage and Chestnut Stuffing, Cranberry Sauce
Hot Apricot Sauce
China Tea
Cream of tomato soup
Poached Fillet of Gaspe Salmon, Hollandaise Sauce
Sliced Green Beans
Roast Potatoes
Mandarin Shortcake
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.