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Le Provençal

Date
1959-06-10
Restaurant
Le Provençal
Physical description
37x29cm
Currency
Dollars

Pages

  1. Page 1

Dishes

Pate Maison
Tomato Juice
Moules Ravigote
Herring in Sour Cream
Celery Roots Remoulade
Hearts of Artichoke Vinaigrette
Fresh Fruit Cup
Cervelle de Veau
Red Caviar
Salami
Half Grapefruit
French Sardines
Omelette with fines herbes$2.25
Omelette with tomatoes$2.25
Omelette with Fromage$2.25
Omelette with fresh mushrooms$2.50
Crepes Provencale$3.00
Nova Scotia Salmon, extra$1.00
Eggs Florentine$2.50
Eggs Benedict$2.50
Chef's Salad$2.50
Shrimp Salad, Maison$3.00
Chicken Salad, Garnie$3.00
Camembert
Roquefort
Bel Paese
Port Salud
Chopped Sirloin Steak$3.25
Brook Trout, Amandine$3.00
Crepes de Volaille, Parisienne$2.75
Minute Steak, Marchand de Vin$4.00
Fried Filet of Sole, Tartar Sauce$2.50
Filet of Sole, Meuniere$2.75
Filet of Sole, Marguery$3.00
Broiled deep sea scallops$2.75
Bay Scallops Saute au Beurre$3.00
Veal Escalopines, Sauce Madere$2.75
Le Coq au Vin Rouge$3.25
Boeuf Saute, Bourguignonne$3.25
Fresh Frog's Legs, Provencale$4.00
La Bouillabaisse Marseillaise$4.50
Les Moules Mariniere$2.75
Tripes a la mode de Caen$3.00
Potage du jour
Consomme
Vichyssoise
Madrilene
Rognon de Veau$2.50
French Lamb Chop$2.75
Half spring chicken$2.75
Minute Steak Grille$4.00
Demi Tasse
Raspberry sherbet
Vanilla ice cream
Chocolate Ice Cream
French Pastry
Fruit Compote
Milk
Coffee Ice Cream
Peach Melba
Lemon Sherbet
Coffee
Tea
Sanka, extra$0.25
Iced Tea, extra$0.25
Iced Coffee, extra$0.25
Espresso, extra$0.40
Little Neck or Cherrystone Clams, extra$0.85
Escargots Bourguignonne Half Dozen, extra$1.00
Escargots Bourguignonne 1 Dozen, extra$2.00
Blue Point Oysters, extra$0.85
Onion Soup au Gratin, extra$0.40
COLD ROASTBEEF REMOULADE POTATO SALAD$3.25
OUR PATE MAISON IS AVAILABLE at $3.00 per lb.$3.00
One Fresh Vegetable or Salad in Season and Potatoes Served with All Orders

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.