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S.S. Manhattan

Date
1937-12-31
Restaurant
S.S. Manhattan
Physical description
25.5x18cm folded; 25.5x36cm open

Pages

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

Dishes

Page 2

Iced Havana Papaya
Manhattan clam chowder
Green Smelts Saute, Brown Butter - Tomato Salad
Vegetable Dinner, Creamed Spinach, Fried Egg, Brown Bread
Romaine Salad, French Dressing
Boston cream puff
Cheese and Crackers
FRESH FRUIT
Coffee

Page 3

Oyster Patties a la Newburg
Iced Havana Papaya
Cream of lettuce soup
Jumbo Squab in Bouillon with Home-made Noodles and Fresh Peas and Cauliflower
Risotto Chartusini, Parmesan
California Oyster Pepper Roast
Red beet salad
Potato salad
Boston cream puff
Lemon dressing
Coffee Ice Cream, Wafers
Banana Ice Cream, Wafers
Spinosa Dressing
Pound cake
Raisin cake
Pimento Cheese
Young American cheese
Swiss cheese
Tilsit Cheese
Cheddar Cheese in Port Wine
Romaine Salad
Hearts of lettuce salad
Stilton Cheese
ROQUEFORT CHEESE
Brie cheese
Bel Paese Cheese
Port Salut
Tea
Coffee
FRESH FRUIT
Kraft's Knaecke Bread, Brand H-D-K
Pretzelettes
Swedish Bread
Chocolate Pudding, vanilla sauce
lemon meringue pie
Assorted Cookies
Biscuit Glace
Strawberry short cake
Cherries
Pears
FRENCH DRESSING
Russian Dressing
Cucumber salad
Boiled potatoes
Mashed potatoes
Baked Potatoes
Dauphine Potatoes
O'Brien Potatoes
Boiled Patna Rice
Creamed Spinach
Spaghetti, Italienne
Carrots au Beurre
Glaced White Turnips
New Green Peas, Francaise
Yorkshire Ham Steak
Broiled Tomatoes and Sliced Fresh Mushrooms
Lamb Chops
Finnan Haddie Flakes en Coquille
Braised Ox Tail, Parisienne
Stuffed Cabbage, Hongroise
Vichied Loin of Pork, Dish Gravy, Apple Sauce
Vegetable Dinner, Creamed Spinach, Fried Egg, Brown Bread
Scrambled Eggs with Boneless Sardines
Poached Egg, Diplomate
Shirred Eggs a la Bock
Omelette Jardiniere
Fresh Salmon Steak, Mayonnaise - Pineapple Slaw
Green Smelts Saute, Brown Butter, Tomato Salad
Boiled Sea Bass, Melted Butter or Sauce Hollandaise
Broiled Fresh Mackerel, Hoteliere, New Green Peas - Straw Potatoes
Jellied Tomato Juice
Consomme Florentine
Manhattan Clam Chowder, Pilot Bread
Contre-Filet of Beef, Horseradish
Roast Vermont Turkey, Cranberry Sauce
Truffled Galantine of Duckling, Fruit Salad
Corned Ox Tongue, Sweet Pickles
Medaillon of Venison, Cumberland
Home-Made Head Cheese, Vinaigrette
Roast Fresh Ham, Wax Bean Salad
Prager Ham, Vegetable Salad
Thuringian Blood Pudding
Smoked Holstein Ham, Dill Pickle
Salami and Liver Sausage
Stuffed Artichoke Bottoms
Lamb Tongue, Piquante
Cranberry Juice Cocktail
Filet of Matjes Herring on Lemon
Smoked Scotch Salmon
Canape Arlequin
Asparagus Tips, Vinaigrette
Matie Sild on Toast
Antipasto, Italienne
Mackerel in Wine Sauce
Spiced Peaches
Filet of Delicatess Herring
Egg a la Russe

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.