Asticou (1954) · The Menu Museum

The Menu Museum

An archive of historical restaurant menus from the New York Public Library.

16,525 menus
64,352 scanned pages
1851–2008

Scans and transcription data from the New York Public Library’s What’s on the Menu? project.

Not affiliated with NYPL.

Uncatalogued scans

On this menu 62 dishes

Hors d'oeuvre variés

Creme Vichyssoise glacee

Oeufs Memosa

Quiche Lorraine

Bisque de Homard

Pate Maison

Omelette du Vert-Galant

Filet de Sole Champlain

Coquille St. Jacques

Entrecote Bordelaise

Crepes a la Boubonnaise

Oeufs a l'ile des Mont-deserts

Tarte aux pommes Chef Asticou

Compote de fruits a Cointreau

Patisseries assortis

Coupe Jacques

Fruits Frais

Poulet Henri IV

Rognons d'agneau, Sieur de Monts

Tripe lyonnaise

choufleur au gratin

Petits Pois a la francaise

Carottes a la Vichy

Pommes de terre Anna

Puree de Pommes de Terre

Salade verte

Salade Russe

Fromage assortis

CAFE

The

Chocolat

Scallops with grated cheese, cream sauce

French pancakes, Bourbonnaise

Floating island, Mount Desert

Apple pie, Asticou

Vanilla Ice Cream, fresh peaches

Assorted French Pastries

Compote of fruit, Cointreau

Chicken Henry IV

Beefsteak, Bordelaise sauce

Lamb Kidneys, Sieur de Monts

Tripe lyonnaise

Bisque of Lobster

Hard cooked eggs, mayonnaise

Cheese tart Lorraine

Filet of Sole Champlain

Omelette, fines herbes

Russian salad

Green salad

Carrots vichy

Small green peas with onion

Cold Cream Vichyssoise

Assorted Hors D'oeuvres

Cold meat pate

Cauliflower au Gratin

Anna potatoes

Mashed potatoes

Assorted cheeses

Fresh Fruits

Coffee

Tea

Chocolate