The Menu Museum
DecadesRestaurantsDishesRandom menu

Unknown restaurant

Date
1957-03-04
Physical description
24x15cm
Currency
Dollars

Pages

  1. Page 1

Dishes

Lentil soup$0.35
Broiled Salmon Steak and Potatoes$1.50
Cup of Hot soup served with dinners$0.20
Hamburger Steak with Red Beans and Rice$0.90
CORNED BEEF, STEAMED CABBAGE, PARSLEY POT$1.00
CORNED BEEF, BRAISED CABBAGE, PARSLEY POT$1.00
BAKED LAMB SHANK, TURNIPS, POT, MINT JELLY$1.00
BAKED LAMB SHANK, GREENS, POT, MINT JELLY$1.00
BROWNED VEAL STEW W VEGETABLES, STEAMED RICE$0.90
PIGSKNUCKLE AND SAUERKRAUT, PARSLEY POTATOES$0.90
BROILED REDFISH STEAK BUTTER SAUCE, MASHED POTATOES$1.00
FRIED STUFFED JUMBO SHRIMP, TARTAR SCE, FR. FR. POT$1.25
CASSEROLE OF SHRIMP, PARSLEY POT$1.50
CASSEROLE OF CRABMEAT DEWEY, PARSLEY POT$0.15
CALF'S LIVER SAUTE W SMOTHRED ONIONS, MASHED POT$1.50
BEEF POT ROAST, JARDINIERE SCE, POT PANCAKE, COMPOTE$1.00
FRIED SOFT SHELL CRAB, TARTAR SCE. FR. FR. POT$1.50
Ragout of Beef Tenderloin a la Deutsch, German Fried Potatoes$0.15
Chicken Livers Saute, Fresh Mushrooms, Brussels Sprouts$1.75
Roast Duckling, Fruit Dressing, Red Cabbage, Potatoes$1.75
ROAST TURKEY, DRESSING, CRANBERRY SCE, YAMS, BEETS$1.75
WIENER SCHNITZEL GARN$1.85
CHARCOAL BROILED TOP SIRLOIN STEAK, BUTTER SCE, FR. FR. POTATOES$2.50
Stewed Eggplant$0.40
Stewed tomatoes$0.40
Buttered Asparagus$0.75
Boiled Okra$0.30
BUTTERRED STRINGBEANS$0.30
Garden Spinach$0.30
BUTTERED BEETS$0.30
Buttered Green Peas$0.30
Cauliflower$0.40
THUERMINGER BLOOD SAUSAGE WITH POTATO SALAD$1.10
VEAL PORTERHOUSE STEAK, SAUTE MUSHROOM SCE, POTATOES$1.65
Brussels Sprouts$0.35
Red Cabbage$0.30
Broccoli$0.35
Homemade Cream Cheese$0.50
FROZEN FRESH STRWAWBERRIES WITH CREAM$0.35
Peach Deep Dish Pie$0.25
Half Grapefruit$0.25
Rum cake$0.20
Half Grapefruit$0.25
Danish Pastry$0.15
Rum cake$0.20
Lemon Chiffon Pie$0.05
Brussels Sprouts$0.35

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.