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Hotel Pierre

Date
1945-10-16
Restaurant
Hotel Pierre
Physical description
23x15.5cm folded; 23xx30.5cm open

Pages

  1. Page 1
  2. Page 2
  3. Page 3
  4. Page 4
  5. Page 5
  6. Page 6
  7. Page 7
  8. Page 8

Dishes

Page 2

Louis Martini Mountain Zinfandel 1941 Served as a highball
Louis Martini Napa Gamay Rose Served in a wine cooler
Beaulieu Vineyard Signature Riesling A crisp, dry delicate bouquet with the characteristic flavor derived from the three varieties of Rhine Wine grapes from which it is produced. Served in a wine cooler
Chateau Lejon and Lejon Brandy Served in a wine bowl with White Rock Sparkling Water

Page 3

Northern Ohio Mellow Burgundy Specially made for the American taste
Ohio Natural Red Wine Native, fruity, sweet
Isle St. George Sauterne Excellent table wine.
Fountaingrove Claret A delightful wine with a fine bouquet. It is particularly pleasant when served as a tall highboy.
Valliant Riesling
Valliant Burgundy
White Rock Sparkling Water

Page 4

Cossart Gordon No. 26 - White Label
Cossart Gordon No. 92 - Red Label
Bellows & Company Fine Rainwater Madeira Pale and dry
Bellows & Company Black Label Madeira Pale and Mellow
Bellows & Company Green Label Madeira Soft full flavored wine
Bellows & Company Gold Label Choice Solera Bual
Power Drury Sercial Madeira

Page 5

Blandy's Choice Sercial
Blandy's Duke of Clarence Malmsey
Blandy's Grand Cama De Lobos
Sandeman Select Reserve Madeira
Sandeman Fine Madeira

Page 6

Robertson's No. 1 Tawny Port
HARVEY'S HUNTING PORT
Sandeman Three Star Tawny Port
Gonzalez bin 79 Port

Page 7

Cockburn no. 30 golden port
Prosciutto
Rare Ohio Port
American Cheddar Cheese
American Camembert Cheese
Tasty "Skoal" "To your health" Swedish Bread Slices (Whole Rye)
Liberty's Dessert Cookies

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.