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

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Commander Hotel

August 1, 1955

On this menu 59 dishes

Fried Soft Shell Crabs Tartar Sauce$3.00
Broiled Indian River Rock Fish$2.75
Butterscotch Pie
Pecan Ice Cream
Lemon Chiffon Ice Cream
Spiced Apple Sauce Cake
Smothered Onions
Tapioca Pudding
Fudge Royale
Delmarva Cantaloup
Maryland Fried Chicken Spiced Peach$2.75
Ruby Buttered Beets
Sweet Corn on Cob
Winesap Apple Sauce
Sliced Ripe Peaches
STRAWBERRY ICE CREAM
Chocolate Ice Cream
Vanilla ice cream
Golden Fried Deep Sea Scallops$2.75
Broiled Chesapeake Bay Shad Roe with Bacon$3.50
Baked Smithfield Ham (cold)$3.00
Broiled Sirlion Steak$4.00
Broiled Tenderloin Steak
Iced Watermelon
Orange Bavarian Jello
Raspberry sherbet
Pineapple Sundae
New green peas
French fried potatoes
Puree of Green Pea
Jellied Consomme
Fresh Fruit Cup
Pineapple Juice
Grapefruit Juice
Commander Cloverleaf Rolls
Preserve and Relish Tray
Lettuce, Tomato, and Cucumber Salad
Clear Clam Broth
Jellied Tomato
Iced Tomato Juice
Vegetable Juice
Natural Apple
Coffee
Dinner Mints
Tea
Assorted Nuts
Pas. Milk
Shrimp Cocktail$0.75
Crab Flake Cocktail$0.75
Cherrystone Clams on Half Shell$0.60
Broiled 1 1/2 to 2 lb. Lobster$4.00
Commander Imperial Crab$3.00
Lobster Thermidor$3.75
Prime rib roast beef au jus$3.50
Broiled Lamb Chops$3.50
Broiled Prime Sirloin Steak$4.00
Filet Mignon$4.50
Broiled Commander Sugar Cured Ham Steak$3.25
Broiled Shad Roe and Bacon$3.50