Royal York Hotel
Pages
Dishes
Page 2
| Potage Jackson aux Croutons | |
| Consomme Horticulteur | |
| Radishes | |
| Baked Filet of Cod, Duxelle | 1.00 C$ |
| Winnipeg Gold Eyes with Lemon Butter | 1.25 C$ |
| Scrambled Eggs, Del Monte | 1.00 C$ |
| Curry of Lamb, Madras with Rice | 1.00 C$ |
| Corned Beef Hash Brown with Poached Egg | 1.00 C$ |
| Calf Liver Saute, Fines Herbs | 1.30 C$ |
| Minced Sweetbread and Capon a la King | 1.50 C$ |
| Fresh Spinach with Poached Egg, Mornay | 1.00 C$ |
| Sliced Beef Tenderloin Saute, Permentier | 1.50 C$ |
| Roast loin of veal with dressing | 1.00 C$ |
| Cold Sugar Cured Ham and Head Cheese, Mexican Slaw | 1.00 C$ |
| Shrimp and Celery Salad, Mayonnaise | 1.00 C$ |
| Cold Salmon, Sliced Tomato and Cucumber, Sauce Figaro | 1.25 C$ |
| Pickled Red Cabbage | |
| Egg Salad Ravigotte | |
| Baked Blue Point Oysters (6) | 0.85 C$ |
| Blue Point Oysters Casino (6) | 0.85 C$ |
| Blue Point Oysters Kirkpatrick (6) | 0.85 C$ |
| Blue Point Oysters A l'Ancienne (6) | 0.85 C$ |
| Blue Point Oysters Fried With Tartar Sauce | 0.85 C$ |
| Steamed Little Neck Clams | 0.75 C$ |
| Curry Shrimps with Rice | 1.00 C$ |
| Grilled Lobster (according to size) | |
| Lobster Thermidor | 1.50 C$ |
| Lobster Newburg | 1.50 C$ |
| Lobster Cardinal | 1.50 C$ |
| Shelled Lobster, Americaine | 1.75 C$ |
| Lobster Patty, Victoria | 1.00 C$ |
| Labrador Scallops Meuniere with Bacon | 0.90 C$ |
| Labrador Scallops Mariniere | 0.90 C$ |
| Labrador Scallops In Brochette | 0.90 C$ |
| Fried Labrador Scallops With Tartar Sauce | 0.85 C$ |
| Imported English Sole Meuniere, Persillee Potato | 2.00 C$ |
| Imported English Sole Marguery | 2.25 C$ |
| Imported English Sole Normande | 2.25 C$ |
| Imported English Sole Bonne Femme | 2.25 C$ |
| Wax Beans Persillade | |
| Diced Yellow Turnips in Cream | |
| Biarritz Potatoes | |
| Mashed potatoes | |
| Boiled potatoes | |
| Brussels Sprouts | |
| Fresh String Beans | |
| Fresh Spinach | |
| New peas | |
| Dutch Apple Pie | |
| Pineapple Conde Pudding | |
| Praline Ice Cream | |
| Raspberry sherbet | |
| Dubonnet | |
| Vermouth Cocktail | |
| Dry Sherry | |
| MOSELLE | |
| Rhine Wine, Sauternes | |
| BURGUNDY | |
| Claret | |
| Vintage Champagne | |
| Old Red Burgundy | |
| Vintage Champagne | |
| PORT | |
| CHAMPAGNE |
Page 3
| imported sardines | 0.60 C$ |
| Filets of Anchovy in Oil | 0.65 C$ |
| Smoked Salmon | 0.65 C$ |
| Bismarck Herring | 0.60 C$ |
| Selected Clams | 0.60 C$ |
| Fresh Romanoff Beluga caviar | 2.00 C$ |
| Italian Antipasto | 0.75 C$ |
| Hors d'Oeuvres, Assorted | 1.00 C$ |
| Queen olives | 0.35 C$ |
| Giant Ripe Olives | 0.40 C$ |
| ROSE RADISHES | 0.25 C$ |
| Iced Celery | 0.35 C$ |
| ROQUEFORT STUFFED CELERY | 0.60 C$ |
| ROQUEFORT STUFFED CELERY | 0.60 C$ |
| Lobster Cocktail | 0.90 C$ |
| Shrimp Cocktail | 0.75 C$ |
| Clam Juice Cocktail | 0.35 C$ |
| Fresh Fruit Cocktail | 0.60 C$ |
| Pineapple Juice Cocktail | 0.30 C$ |
| Tomato Juice Cocktail | 0.25 C$ |
| Bluepoint Oysters on Half Shell | 0.60 C$ |
| Bluepoint Oysters on Half Shell with Mignonette | 0.70 C$ |
| Bluepoint Oysters on Half Shell with Cocktail Sauce | 0.70 C$ |
| Oyster Stew with Milk | 0.70 C$ |
| Oyster Stew with Cream | 0.80 C$ |
| Key West Green Turtle Soup, Sherry in Cup | 0.60 C$ |
| Potage Jackson aux Croutons | 0.30 C$ |
| Veloute Baltimore | 0.30 C$ |
| Consomme Horticulteur | 0.30 C$ |
| Northern Lake Whitefish Saute Meuniere (Garnished with Tomato, Asparagus Tips, Peas and Persillee Potatoes) | 1.25 C$ |
| Baked Filet of Cod, Duxelle | 0.80 C$ |
| Grilled Lake Simcoe Whitefish, Magenta | 0.85 C$ |
| Fried Filet of Flounder, Sauce Remoulade | 0.85 C$ |
| Winnipeg Gold Eyes with Lemon Butter | 0.85 C$ |
| Halibut Steak, Beurre Noir | 0.85 C$ |
| Scrambled Eggs, Del Monte | 0.70 C$ |
| Omelette Canadian | 0.75 C$ |
| Curry of Lamb, Madras with Rice | 0.85 C$ |
| Corned Beef Hash Brown with Poached Egg | 0.80 C$ |
| Grilled Devilled Chicken Leg and Bacon, Julienne Potatoes | 1.00 C$ |
| Calf Liver Saute, Fines Herbs | 0.85 C$ |
| Minced Sweetbread and Capon a la King | 1.10 C$ |
| Sliced Beef Tenderloin Saute Parmentier | 1.25 C$ |
| Creamed Fresh Mushrooms, Royal York | 0.85 C$ |
| Roast loin of veal with dressing | 0.85 C$ |
| Roast Prime Ribs of Beef au jus | 1.00 C$ |
| Venison Chop Saute, Rouge Hill | 0.90 C$ |
| Sugar Cured Ham and Head Cheese, Mexican Slaw | 0.85 C$ |
| Gaspe Salmon Figaro | 0.90 C$ |
| Pigs' Knuckles with Beet and Celery Salad | 0.90 C$ |
| Game Pie with Florida Salad | 1.00 C$ |
| Boned Turkey, Salad Dubarry | 1.00 C$ |
| Virginia Ham with Potato Salad | 1.10 C$ |
| Half Lobster with Russian Salad | 1.30 C$ |
| Veal and Ham Pie, Sliced Tomato | 1.00 C$ |
| Pork Pie with Beet and Celery Salad | 0.90 C$ |
| Fried Egg Plant | 0.50 C$ |
| Cauliflower | 0.40 C$ |
| Grilled Tomatoes | 0.40 C$ |
| String Beans | 0.45 C$ |
| Spinach | 0.35 C$ |
| Broccoli Hollandaise | 0.60 C$ |
| Boiled Onions | 0.30 C$ |
| BUTTERED BEETS | 0.30 C$ |
| New peas | 0.50 C$ |
| Heart of Palm, Hollandaise | 0.60 C$ |
| Brussels Sprouts | 0.40 C$ |
| Grilled sweet potatoes | 0.40 C$ |
| fried Sweet Potatoes | 0.40 C$ |
| Potatoes au Gratin | 0.30 C$ |
| Mashed potatoes | 0.25 C$ |
| Potatoes Persillee | 0.30 C$ |
| French fried potatoes | 0.30 C$ |
| Baked Potatoes | 0.30 C$ |
| Potatoes, New Bermuda, Persillee | 0.35 C$ |
| Chicken salad | 1.25 C$ |
| Lobster salad | 1.50 C$ |
| Escarole and Beet Salad | 0.45 C$ |
| Endive Salad | 0.60 C$ |
| Asparagus Tips Salad | 0.60 C$ |
| Waldorf Salad | 0.60 C$ |
| COMBINATION SALAD | 0.50 C$ |
| Lettuce and Tomato Salad | 0.45 C$ |
| Sliced Tomato Salad | 0.50 C$ |
| Fresh Vegetable Salad with Egg | 0.50 C$ |
| Florida Salad | 0.60 C$ |
| Fresh Fruit Salad Chantilly | 0.70 C$ |
| Roquefort Dressing | 0.30 C$ |
| Thousand Island Dressing | 0.20 C$ |
| Russe Sauce | 0.20 C$ |
| Dutch Apple Pie | 0.25 C$ |
| Pineapple Conde Pudding | 0.25 C$ |
| FRESH STRAWBERRY TART | 0.30 C$ |
| Peach Cardinal | 0.40 C$ |
| Chocolate Profiterolles | 0.25 C$ |
| Charlotte a la Russe | 0.35 C$ |
| Vanilla ice cream | 0.35 C$ |
| Chocolate Ice Cream | 0.35 C$ |
| STRAWBERRY ICE CREAM | 0.35 C$ |
| Praline Ice Cream | 0.35 C$ |
| Fresh Strawberries | 0.50 C$ |
| Honey Dew Melon | 0.50 C$ |
| Tokay Grapes | 0.35 C$ |
| Fresh Stewed Rhubarb | 0.35 C$ |
| Bartlett Pear | 0.20 C$ |
| Compote of Stewed Fresh Fruit | 0.50 C$ |
| Banana | 0.15 C$ |
| Orange | 0.15 C$ |
| Apple | 0.15 C$ |
| Roquefort | 0.40 C$ |
| Edam | 0.35 C$ |
| Cream of Gruyere | 0.35 C$ |
| Swiss Gruyere | 0.40 C$ |
| Camembert | 0.35 C$ |
| Oka Cheese | 0.35 C$ |
| Ingersol Cream Cheese | 0.30 C$ |
| Gorgonzola | 0.40 C$ |
| Canadian Stilton | 0.25 C$ |
| Danish Blue Cheese | 0.30 C$ |
| English Stilton | 0.45 C$ |
| Chateau Cream Cheese | 0.20 C$ |
| Canadian Cheddar | 0.20 C$ |
| Double Cream Cheese with Grape jelly | 0.35 C$ |
| Tea, per pot | 0.25 C$ |
| Coffee, per pot | 0.25 C$ |
| Kaffee Hag | 0.30 C$ |
| Sanka | 0.30 C$ |
| Postum | 0.30 C$ |
| Demi Tasse with Milk | 0.15 C$ |
| Demi Tasse with Cream | 0.20 C$ |
| Jersey Milk (specially bottled for Royal York Hotel) | 0.10 C$ |
| Guernsey Milk (specially bottled for Royal York Hotel) | 0.10 C$ |
| Buttermilk | 0.10 C$ |
| French Bread with butter | 0.15 C$ |
| Rolls with Butter | 0.15 C$ |
| Hovis Bread with Butter | 0.15 C$ |
| Iced Lager Beer (on draught) | 0.15 C$ |