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Hotel Vancouver

Date
1937-01-01
Restaurant
Hotel Vancouver
Physical description
34x22cm
Currency
Canadian Dollars

Pages

  1. Page 1

Dishes

Kippered Herrings0.50 C$
Codfish Cakes0.40 C$
Codfish Cakes with Bacon0.65 C$
Broiled Salmon0.65 C$
Codfish in Cream0.65 C$
Halibut0.65 C$
Fried Filets of Sole0.65 C$
Broiled Finnan Haddie0.65 C$
Steamed Finnan Haddie0.65 C$
Boiled Salted Mackerel0.60 C$
Breakfast Steak0.90 C$
Mutton Chop, one0.45 C$
Lamb Chopes, two0.70 C$
Pork Chop, one0.45 C$
Pork chops, two0.70 C$
Broiled Ham0.55 C$
Broiled Bacon0.60 C$
Ham Steak0.85 C$
Chipped beef0.60 C$
Grilled sausages0.60 C$
Calf's Liver and Bacon0.70 C$
Chicken Hash on Toast0.75 C$
Lamb Kidney and Bacon0.75 C$
Sausages and Bacon0.75 C$
Bacon (two strips) served with other orders0.25 C$
Fried Egg (1) with Ham
Fried Egg (1) with Bacon
Kippered Herring (1)
GRAPEFRUIT HALF0.25 C$
Canadian Apple0.10 C$
Pears0.35 C$
Baked Apple0.15 C$
Baked Apple with Cream0.25 C$
Apple Sauce0.25 C$
Orange Juice0.30 C$
Orange0.15 C$
Sliced Orange0.20 C$
Banana0.15 C$
Grapefruit Juice from Fresh Fruit0.40 C$
Tomato Juice, glass0.20 C$
Tomato Juice, double0.40 C$
Pineapple Juice (glass)0.20 C$
Sliced Bananas with Cream0.25 C$
peaches0.35 C$
Strawberries0.35 C$
Raspberries0.35 C$
Pineapple0.35 C$
Figs in syrup0.40 C$
Hothouse rhubarb0.30 C$
Figs0.25 C$
PRUNES0.30 C$
Boiled Egg, one0.15 C$
Boiled eggs, two0.30 C$
Cottled egg, one0.15 C$
Cottled eggs, two0.30 C$
Shirred egg, one0.20 C$
Shirred Eggs, two0.35 C$
Scrambled eggs, three0.50 C$
Scrambled eggs, two0.35 C$
Fried egg, one0.15 C$
Fried eggs, two0.30 C$
Poached egg, one0.15 C$
Poached eggs, two0.30 C$
Poached Eggs on Buttered Crumpet0.45 C$
Ham or Bacon with one egg0.40 C$
Ham or Bacon with two eggs0.55 C$
Plain Omelette0.45 C$
Plain Omelette with Bacon or Ham0.60 C$
omelette Fresh Mushroom0.85 C$
Spanish omelette0.60 C$
Chicken Livers Omelette0.60 C$
Baked Apple0.60 C$
Tomato Juice
Whole or Sliced Orange
Stewed: Hothouse Rhubarb, Prunes or Figs
Hot or Cold Cereal
Rolls
Jam or Marmalade
Tea
Baked Apple
Tomato Juice
Whole or Sliced Orange
Stewed: Hothouse Rhubarb, Prunes or Figs
Hot or Cold Cereal
Boiled or Fried Eggs (2)
Fried Filet of Sole or Plain Omelette
Broiled Ham or Bacon and Eggs (2)
Hot cakes with Bacon or Sausage
Steamed Finnan Haddie
Omelette with fresh mushrooms
Calf's Liver and Bacon
Ham Steak and French Fried
Breakfast Steak, Chipped Potatoes
Lamb Chops and French Fried
Minced Chicken on Toast
Rolls
Dry or buttered toast
Jam or Marmalade
Tea
Postum
Baked Apple
Pineapple Juice
Grapefruit
Hot or Cold Cereal
Rolls
Jam or Marmalade
Tea
Belgian Fried Potatoes0.20 C$
French fried potatoes0.15 C$
Lyonnaise Potatoes0.20 C$
Potatoes in Cream0.20 C$
O'Brien Potatoes0.20 C$
French Toast0.30 C$
Milk toast0.30 C$
Toast0.15 C$
Cream toast0.40 C$
Hot Buckwheat Cakes0.25 C$
Wheat Cakes0.25 C$
English Muffins0.15 C$
Bran Muffins0.15 C$
CRUMPETS0.15 C$
HOT ROLLS - Assorted with Butter0.15 C$
Jam and Marmalades0.15 C$
Coffee with Cream or Milk Pot0.20 C$
Tea with Cream or Milk Pot0.20 C$
Demi Tasse0.15 C$
Ovaltine0.20 C$
Individual Milk0.15 C$
Medically Certified Milk, bottle0.15 C$
Chocolate or Cocoa0.25 C$
Postum0.25 C$
cereals. hot or cold with cream0.25 C$
Orange Juice
Pineapple Juice
Grapefruit
Dry or buttered toast
Coffee
Milk
Grapefruit
Orange Juice
Pineapple Juice
Tomato Juice
Orange Juice
Whole or Sliced Orange
Stewed prunes
Stewed Figs
Dry or buttered toast
Coffee
Milk

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.