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Hotel Commodore

Date
1949-06-21
Restaurant
Hotel Commodore
Physical description
31x22cm folded; 31x44cm open

Pages

  1. Page 1
  2. Page 2
  3. Page 3

Dishes

Little Neck clams
Cherrystone Clams
Cocktail Sauce
V-8 Vegetable Juice Cocktail
Grapefruit Juice
Chef's Antipasto
Iced Tomato Juice
crab meat cocktail
Fresh Fruit Cup Commodore
Fresh Shrimp Cocktail
CALIFORNIA CANATLOUPE
Lee, Potato and Tomato Solferino Soup
Consomme with Chicken and Rice
Cream Vichyssoise
Madrilene in Jelly
Broiled Fresh Mackerel, Lemon Parsley Butter, Beet Salad, Long Branch Potato
Scalloped Swordfish a la King, Baked Rice, New Peas
Omelette with Swiss Cheese, Asparagus Tips, Allumette Potato
Poached Eggs on Toast, Grilled Hickory Ham, Hollandaise Sauce, Steamed Potato and Creamed Spinach
CHICKEN POT PIE with Fresh Vegetables and Mushrooms Commodore
Corned Beef Hash Brown, Poached Egg, String Beans
Roast Stuffed Quarter of Milk Fed Veal, Pan Gravy, Mashed Potato and Carrots au Beurre
Assorted Fresh Vegetable Luncheon with (1) Poached Egg
Ravioli Genoise, Meat Sauce, Parmesan Cheese
Home Made Head Cheese, Potato Salad, Sliced Tomatoes
Special Salad Bowl with Salmon and Served with Corn Bread
Fresh Fruit Salad with Mayonnaise or French Dressing
Chef Salad with Julienne of Chicken, Swiss Cheese, Tongue and French Dressing
Chicken Salad with Diced Celery, Tomato and Hard Boiled Egg
Chicken Salad with Diced Celery, Tomato and Hard Boiled Egg (all White Meat)
Eastern Salmon Mayonnaise, Cucumbers and Tomatoes
Half Roast Chicken, Potato Salad, String Beans and Tomatoes Nicoise with Sliced Onions
Martini
Daiquiri
Manhattan
Suggestion For Tomorrow - Boiled Corned Steer Brisket of Beef Served with New Cabbage and Boiled Potatoes, Red Cherry Pie
Chef's Special Luncheon - Broiled Breast of Spring Lamb Persille, Boulangere Potato and Lima Beans, Lemon Chiffon Pie, Coffee, Milk or Tea
FRESH CORN ON THE COB
Fresh Jersey Asparagus Hollandaise
Creamed Spinach
Garden Fresh Peas
Potatoes au Gratin
Whipped Potatoes
French Fried Sweet Potatoes
Lyonnaise Potatoes
Broccoli Polonaise
stewed tomato
New Lima Beans
Brussel Sprouts Rissolee
Chicken Salad Sandwich, Dill Pickle, Cole Slaw
Tuna Fish on Rye Bread (Chow Chow)
Combination Smoked Ham, Swiss Cheese Sandwich, Saratoga Chips
Lemon Chiffon Pie
Pineapple Cheese Cake
Strawberry Jello
Pastry Horn with Whipped Cream
Hot Lemon Souffle Pudding
FRESH STRAWBERRY TARTELETTE
FRESH PINEAPPLE COMMODORE
Apple Pie
Chocolate eclair
Coffee eclair
Macaroons
Petits fours
Biscuit Tortoni
Meringue Glace
Snow Ball
Vanilla ice cream
Chocolate Ice Cream
Pistachio Ice Cream
STRAWBERRY ICE CREAM
Raspberry Water Ice
Lemon water ice
Florida Half Grapefruit
Stewed Figs
Fresh strawberries with cream
Fresh Blueberries with Cream
Fresh Raspberries with Cream
Fresh Delicious Apple
Bartlett Pear
Fruit Compote
Apple Sauce
Iced Watermelon
IMPORTED BLUE CHEESE
Blue (Roquefort Type) Cheese
Gold N Rich Cheese
Philadelphia Cream Cheese
Swiss cheese
Wisconsin Kaukauna Club Cheese
AMERICAN CHEESE
CAMEMBERT CHEESE
Pot of coffee
Buttermilk (half pint)
Milkk (glass)
Tea (Pot)
Ming Cha - Choicest China Tea, Extra
Bread and Butter
Rolls and butter
Cup of Coffee
Hot Chocolate
Iced Tea (glass)
Iced Coffee (glass)

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.