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Mount Royal Hotel

Date
1947-07-02
Restaurant
Mount Royal Hotel
Physical description
36x24cm
Currency
Canadian Dollars

Pages

  1. Page 1

Dishes

Fresh Fruit Cocktail (on Ice)0.60 C$
Cherrystone Clams0.50 C$
Caviar Romanoff3.00 C$
Stuffed celery0.50 C$
Imported Portugese Sardines0.75 C$
Smoked Salmon0.60 C$
Shrimp Cocktail0.85 C$
Fresh Caviar3.00 C$
Fresh Lobster Cocktail1.00 C$
Hors-d'Oeuvre Parisienne0.80 C$
Tomato Juice Cocktail0.25 C$
Tomato Surprise0.50 C$
Olives0.35 C$
Egg and Anchovies Peter0.45 C$
Bismarck Herring0.40 C$
Celery0.35 C$
Half Grapefruit0.25 C$
Potage Sante0.30 C$
Onion Soup au gratin0.50 C$
Consomme0.25 C$
Cold Madrilene in Jelly0.35 C$
Chicken Gumbo Creole0.40 C$
Chicken Broth with Rice or Puree of Tomatoes0.35 C$
Petite Marmite Gouloise0.50 C$
Puree Saint-Germain0.30 C$
Broiled Whitefish Maitre d'Hotel1.00 C$
Fillet of Sole Marguery1.10 C$
Supreme of Halibut Mousseline1.00 C$
Baked Dore Napolitaine1.00 C$
Fresh Gaspe Salmon Steak Mirabeau1.25 C$
Selected Garden Vegetables with Poached Egg1.00 C$
Spring Chicken (half) Americaine1.50 C$
Baked Sugar-cured Ham Pineapple Sauce1.10 C$
Noisettes of Lamb Saute l'Estragon1.40 C$
Sliced Beef Tenderloin Cafe Martin1.50 C$
Breast of Chicken Barcelonnette1.50 C$
Parisian Veal Cutlet Mushroom Sauce1.20 C$
Whole Sweetbread (under bell) Ideal1.20 C$
Ribs of prime beef au jus1.50 C$
Fresh Salmon Mayonnaise1.25 C$
Sliced Chicken with Asparagus Tips1.25 C$
Fresh Lobster Salad1.75 C$
Assorted Cuts1.50 C$
Galatine of Capon1.50 C$
Chicken salad1.25 C$
Asparagus0.50 C$
Asparagus with Sauce0.45 C$
String Beans0.35 C$
Peas0.35 C$
Fresh Spinach0.25 C$
Fresh Spinach in Cream0.30 C$
Corn Saute0.50 C$
Creamed Carrots0.35 C$
Creamed turnips0.35 C$
Cauliflower0.50 C$
BUTTERED BEETS0.25 C$
Broccoli0.50 C$
Hashed Potatoes in Cream0.25 C$
Potatoes Lyonnaise0.25 C$
French fried potatoes0.25 C$
Boiled potatoes0.25 C$
Mashed potatoes0.25 C$
Potatoes au Gratin0.30 C$
Pouding des Antilles0.30 C$
Strawberry Jello0.25 C$
Cherry Pie0.25 C$
Savarin Montmorency0.25 C$
French Pastry0.25 C$
Tomato Salad0.40 C$
Lettuce and Tomato Salad0.40 C$
Cucumber salad0.40 C$
Boston lettuce salad0.35 C$
Romaine Salad0.40 C$
Chicory Salad0.35 C$
Thousand Island Dressing0.15 C$
Russian Dressing0.15 C$
Roquefort Cheese Dressing0.20 C$
Fruits Rafraichis Mount Royal0.60 C$
Strawberry shortcake0.50 C$
Fruit Cake0.25 C$
Baba au rhum0.30 C$
Fruit Tartlet0.25 C$
Ice Cream, Maple0.30 C$
Biscuit Tortoni0.40 C$
Coupe Aux Fraises0.50 C$
Raspberry sherbet0.25 C$
Lalla Rookh0.45 C$
Strawberry mousse0.35 C$
Parfait au Cafe0.30 C$
Meringue Glace0.40 C$
Sliced Bananas with Cream0.35 C$
Fresh Strawberries0.50 C$
Seedless Grapes0.50 C$
Bartlett Pear0.25 C$
Sliced pineapple0.50 C$
Stewed Plums0.40 C$
Grapefruit0.25 C$
Orange0.15 C$
Cream Cheese0.25 C$
Chateau Cheese0.25 C$
MacLaren's Imperial Cheese0.35 C$
American Camembert0.35 C$
Quebec Camembert0.25 C$
Roquefort0.35 C$
Swiska Cheese0.30 C$
Oka Cheese0.30 C$
Yoghourt0.20 C$
Mount Royal Coffee with Cream0.30 C$
Cold Individual Chocolate Milk0.20 C$
Buttermilk0.15 C$
Sweet Milk0.15 C$
Choice Teas with Cream0.30 C$
Iced tea0.35 C$
Iced coffee0.35 C$
Camomille0.25 C$
Kaffee Hag0.30 C$
Demi-tasse0.20 C$
Verveine0.25 C$
Tilleul0.25 C$
FRENCH DRESSING
Mayonnaise dressing
Ice Cream, Vanilla0.30 C$
Ice Cream, Strawberry0.30 C$
Ice Cream, Chocolate0.30 C$
Ice Cream, Coffee0.30 C$

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.