S.S. Manhattan
Pages
Dishes
Page 2
| Moselle: Zeltinger | $0.90 |
| Champagne: Royal Chadron | $5.00 |
| Bordeaux (red) Medoc, Eschenauer | $0.55 |
| Bordeaux (white) Graves Superior Dry, 1/2 Bot. | $0.65 |
| Friandises | |
| Coffee | |
| FRESH FRUIT | |
| Cheese with Crackers | |
| Cup Venitienne | |
| Petits fours | |
| Chicory Salad, French Dressing | |
| Filet Mignon, Bouquetiere, Mushroom Sauce | |
| Broiled Salmon Trout a la Vatel | |
| Chicken Broth with Chervil | |
| Hors d'Oeuvres |
Page 3
| Demi Tasse | |
| Figs | |
| Dates | |
| after dinner mints | |
| CRYSTALIZED GINGER | |
| Table Raisins | |
| Assorted Nut Meat | |
| fresh fruit basket | |
| French Prunes | |
| Kraft's Knacke Bread, Brand H-D-K | |
| Swedish Bread | |
| Pumpernickel | |
| Harz | |
| Gorgonzola | |
| Emmenthal | |
| Pimento Cheese | |
| Cream Cheese | |
| Romadur | |
| Old Dutch Cheese | |
| ROQUEFORT CHEESE | |
| Neapolitan Ice Cream, Wafers | |
| Lemon Ice Cream, Wafers | |
| Friandises | |
| Angel Food Cake | |
| Parfait Mogador | |
| Cocoanut Macaroons | |
| Souffle Mercedes | |
| Ice Cup, Venitienne | |
| Petits fours | |
| Frozen Eclair | |
| Compote: Cherries, Peaches | |
| Stewed Fresh Fruit: Apples, Pears | |
| St. Rudolph Salad Dressing | |
| Tarragona Salad Dressing | |
| Russian Salad Dressing | |
| French Salad Dressing | |
| Romaine Salad | |
| Alligator Pear Salad | |
| Sliced Tomato with Onion Salad | |
| Hearts of lettuce salad | |
| Boiled potatoes | |
| Mashed potatoes | |
| Baked Idaho Potatoes | |
| French fried potatoes | |
| Hashed Creamed Potatoes | |
| Fried Parsnips | |
| Spaghetti au Gratin | |
| Kohlrabies in Cream | |
| Fresh Corn on Cob, Drawn Butter | |
| New Green Peas and Asparagus Tips | |
| Buttered White Squash | |
| Entre-Cote, Sauce Bearnaise | |
| Jackstone Bacon | |
| Brookfield Sausage | |
| Venison Chop, Waldorf Salad | |
| Rump Steak, A. I. Sauce | |
| Milk-Fed Chicken, Marjoram Stuffing, Giblet Sauce | |
| Larded Saddle of Fallow Deer, Cream Sauce, Poached Apple | |
| Leg of Lamb, Mint Sauce, Currant Jelly | |
| Prime Rib of Beef Au Jus | |
| Noisette of Reindeer, Baden-Baden | |
| Boneless Duckling, Orange Salad | |
| Sherbet Cardinal | |
| Artichoke Bottom, Florentine | |
| Fried Calf's Head, Tomato Sauce or Caviar Mayonnaise | |
| Chicken Liver Saute au Madere, Risotto a la Creole | |
| Filet Mignon, Bouquetiere, Mushroom Sauce | |
| Larded Fricandeau of Veal, Napolitaine | |
| Creamed Tenderloin of Pork with Mushrooms | |
| Marrons glace | |
| Fried hominy | |
| Broiled Breast of Guinea Hen a l'Americaine - Canadian Bacon | |
| Filet of Halibut, Salade Brehan | |
| Boiled Pickerel, Sauce Mousseline or Melted Butter, Creamed Horseradish | |
| Escargots au Four (Baked Helix Snails), Fried Parsley | |
| Poached Filet of Sole a la Joinville - Fleurons | |
| Broiled Salmon Trout a la Vatel | |
| Jellied Beef Broth | |
| Essence of Tomatoes | |
| Chicken Broth with Chervil | |
| Soup Faubonne | |
| Potage Rossini | |
| Spiced Peaches | |
| Table Celery | |
| Spring Onions | |
| French Sardines on Toast | |
| Coeur de Palmiere, Vinaigrette | |
| Egg Petrograd | |
| Mackerel in Oil | |
| Smoked Salmon and Egg Slices | |
| Filet of Appetit Sild | |
| Pilchards, Tomato Sauce | |
| Stuffed Artichoke Bottom | |
| Iced Stuffed Grapefruit, Piquante | |
| Honeydew Melon, Frappe |