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S.S. America

Date
1953-12-28
Restaurant
S.S. America
Physical description
28x21.5cm folded; 28x43cm open

Pages

  1. Page 1
  2. Page 2
  3. Page 3
  4. Page 4
  5. Page 5
  6. Page 6

Dishes

Page 5

Demi Tasse
Pate de Foie Gras
Potage Caroline
Filet de Sole, Bonne Femme
Tournedos a la Rossini
Petit pois
Pommes Chateau
Salade laitue
Ice Coupe Marrons
Petit Fours
Corbeille de Fruits
Frompage Divers

Page 6

Flaked Crab Cocktail, Thousand Island Dressing
Fried Long Island Scallops, Sauce Remoulade, Cole Slaw
Poached Filet of Sole Bonne Femme
Baked Tunafish Steak American
Frozen Ice Cream Roll, Fudge Sauce
Peach Ice Cream, Wafers
Neapolitan Ice Cream, Wafers
Stilton Cheese
Golden Rich Cheese
Fromage Maison
ROQUEFORT CHEESE
AMERICAN CHEESE
Ice Coupe, Marrons
Risotto
Lemon dressing
cole slaw
Latard Dressing
Knob celery salad
Fruit salad
Escarole Salad
Sliced Tomato Salad
Heart of Lettuce Salad
Boiled potatoes
Mashed potatoes
Baked Idaho Potatoes
Saratoga Chips
FRENCH DRESSING
Thousand Island Dressing
Chiffonade Dressing
Pineapple Sundae
French Pastry
Petits fours
Fruits in Wine Jello
Raspberry sherbet
Frangipan
fresh fruit basket
AMERICAN COFFEE
Sanka
nescafe
Kaffee Hag
ORANGE PEKOE TEA
Ceylon Tea
ENGLISH BREAKFAST TEA
GREEN TEA
Fresh Grapes on Ice
Chilled Tomato Juice
Salad a la Reine
Smoked Red Snapper
Stuffed Egg a la Russe
Pate de Foie Gras
Smoked Irish Salmon
Fresh California Fruit Cup aux Kirsch
Cream Caroline soup
Chicken Consomme Naturel
Clam Broth with Celery
Cold: Creme Vickyssoise
Pork Tenderloin Flakes Saute in Cream with Mushrooms and Cucumbers
Egg Plant Farcie a la Grecque
Vol au Vent Toulouse
Long Island Duckling, Sage Dressing, Apple Sauce
Long Island Duckling, Sage Dressing, Apple Sauce
Prime Rib of Beef au Jus, Rasped Horseradish
Saddle of Veal, Sour Cream Sauce
Shaslik a la Russe
Spring Chicken on Toast Maitre d'Hotel
BUTTERED BEETS
Peaches Compote
Purple Plums Compote
Pineapple Compote
Bartlett Pears Compote
Cherries Compote
Mixed Fruits compote
French Cut String Beans
Cauliflower, Polonaise
Braised celery
Petits pois
Fried Parsnips

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.