S.S. Manhattan
Pages
Dishes
Page 2
| Creme a la Reine Margot | |
| Boiled Halibut, Sauce Choron | |
| Stuffed Capon, Watercress | |
| California Asparagus, Sauce Mousseline | |
| Hors d'Oeuvres | |
| Escarole Salad, French Dressing | |
| Cup Mascotte | |
| Petits fours | |
| Cheese with Crackers | |
| FRESH FRUIT | |
| Coffee | |
| Friandises | |
| Bordeaux (white) Haut Barsac | $0.90 |
| BURGUNDY (red) Pommard | $2.00 |
| MOSELLE: Moselblumchen | $0.80 – $1.50 |
| CHAMPAGNE: Roederer Extra Dry | $2.15 – $4.25 |
Page 3
| Demi Tasse | |
| French Prunes | |
| CRYSTALIZED GINGER | |
| fresh fruit basket | |
| after dinner mints | |
| Assorted Nut Meat | |
| Dates | |
| Table Raisins | |
| Figs | |
| Kraft's Knacke Bread, Brand H-D-K | |
| Swedish Bread | |
| Pumpernickel | |
| ROQUEFORT CHEESE | |
| Stilton Cheese | |
| Port du Salut cheese | |
| Cheddar Cheese | |
| Pimento Cheese | |
| CAMEMBERT CHEESE | |
| Romadur Cheese | |
| Cream Cheese | |
| Pistachio Ice Cream, Wafers | |
| Neapolitan Ice Cream, Wafers | |
| Pudding Glace, Nesselrode | |
| Gateau Chateau | |
| French Pastry | |
| Petits fours | |
| Ice Cup, Mascotte | |
| Almond Macaroons | |
| PARFAIT AU CHOCOLATE | |
| Pudding Prince Albert, Bishop Sauce | |
| Stewed Apples | |
| Stewed pears | |
| Compote of Green Gages | |
| Compote of Apricots | |
| Compote of Cherries | |
| Thousand Island Dressing | |
| Hearts of lettuce salad | |
| Romaine Salad | |
| Cucumber salad | |
| FRENCH DRESSING | |
| Lemon dressing | |
| Tomato Salad | |
| Mayonnaise | |
| Escarole Salad | |
| O'Brien Potatoes | |
| Candied Sweet Potatoes | |
| Boiled potatoes | |
| Mashed Potatoes with Cream | |
| BAKED IDAHO POTATO | |
| Risotto, Piemontaise | |
| Cauliflower au Gratin | |
| New string beans | |
| Creamed spinach with egg | |
| New Green Peas, Francaise | |
| Breast of Guinea Hen, Canadian Bacon, Apple Rings | |
| Medaillons of Veal, Walnut Butter | |
| Lamb Kidneys, Bacon | |
| Ragout fin | |
| Sirloin Steak, Horseradish | |
| Leg of Lamb, Mint Sauce | |
| Stuffed Capon, Watercress | |
| Prime Rib of Beef au Jus, Yorkshire Pudding | |
| Delicatess Cuts, Manhattan Style | |
| Noisette of Venison, Fruit Salad Macedoine | |
| orange sherbet | |
| California Asparagus, Sauce Mousseline | |
| Spaghetti a la Caruso | |
| Sweetbread Glace en Cassolette, Truffles | |
| Broiled Fresh Mushrooms with Virginia Ham on Toast | |
| Saute of Chicken a la King, Waffles | |
| Filet mignon, Provencale | |
| Calf's Tongue a la Byron | |
| Salmon Steak, Garnie | |
| Flounder Saute, Meuniere - Spanish Salad | |
| Fried Oyster on Toast, Sauce Tartare - Cole Slaw | |
| Filet of Sole, Marguery | |
| Boiled Halibut, Sauce Choron | |
| Essence of Leeks Soup | |
| Beef Broth in Cup | |
| Chicken Broth with Rice and Green Peas | |
| Creme a la Reine Margot | |
| Consomme Vermicelli | |
| Bisque of Lobster, Roquefort Biscuits | |
| Spiced Peaches | |
| Spring Onions | |
| Kiel Sprats in Oil | |
| Appetit Silt on Toast | |
| Heart of Artichoke, Vinaigrette | |
| Casaba Melon, Frappe | |
| Mackerel in Wine Sauce | |
| Rolled Herring, Tyrolienne | |
| Smoked eel | |
| Iced Cantaloupe | |
| Smoked Sturgeon | |
| Fleurons, Suisse | |
| Table Celery |