The Menu Museum
DecadesRestaurantsDishesRandom menu

Italian Line

Date
1935-01-24
Restaurant
Italian Line
Physical description
25x19cm folded; 25x38cm open

Pages

  1. Page 1
  2. Page 2

Dishes

Crab Flakes
Boiled Turbot, Hollandaise sauce
Braised Turkey with Celery
Ribs of Mutton Champeau
Veal Roundlets Saint Germain
Lamb Cutlets
Kidneys and Bacon
Cream of tomato
Soles Colbert
Buttered Spaghetti
Rice and Tomatoes in Chicken broth
Tenderloin Mignon
Shrimps
Tomato, Clam and Sauerkraut juice
Fruit
Cream Caramel
Westphalian Cake
Macaroons Helene
Fruit Salad with Liqueur
Stewed prunes
Baked Apples and Pears
Compote of fruits
Assorted cheese
Baskets of Fruits
Coffee
Fiocchi di Granchio
Gamberetti
Frutta
Succo di pomodoro
Gongole e di Cavoli
Clear Vermicelli
Italian Minestra
Madrilene Jelly
Consomme (hot or cold)
Consumato naturale (caldo o freddo)
Ham Steak
Veal Cutlets
Peppers
Tomatoes
Buttered Peas
Fennels Parmesan
String Beans
Suggestion - Appetizers, Cream of Tomato, Boiled Turbot, Hollandaise Sauce, Braised Turkey with Celery, Buttered Peas, Fennels Parmesan, Baked Potatoes, Prime Ribs of Beef, Sicilian Cassata, Macaroons Elene
Roast Spring chicken
Prime ribs of beef
Roasted Potatoes
Praga Ham
Ox Tongue
Capon
Ribs of beef
Stuffed Leg of Pork
Corned beef
Loin of Veal
Leg of Lamb
Parma raw ham
Smoked Salmon
Bismarck Herring
Valiani Artichokes
Celery
Filleted Anchovies in oil
Nantes Sardines
Olives
Ristretto Fidelini
Gelatina Madrilena
Crema di Pomodoro
Minestra all'Italiana
Riso e Pomodoro in brodo di Pollo
Spaghetti al burro, salsa Pomodoro o alla Bolognese
Rombo bollito, salsa Olandese
Soghole Colbert
Cacchino brasato al Sedano
Carre di Montone Champeau
Rosette di Vitello San Germano
Pollo novello allo spiedo
Costata di bue
Fagiolini
Piselli al burro
FINOCCHI ALLA PARMIGIANA
Steak di Prosciutto
Costolette d'Agnello
Rognoni con Bacon
Filetto Mignon
Prosciutto crudo di Parma
Salmone affumicato
Sedano
Aringhe Bismarck
Carciofini Valiani
Olive
sardine di Nantes
Filetti d'Acciughe all'olio
Costolette di Vitello
Pomodoro
peperoni
Prosciutto cotto
Lingua salmostrata
Cappone
Bue salato
Costata di bue
Zampone di Modena
Lonza di vitello
Barone d'Agnello
Lattuga
Barbabietole
Scarola
Patate
Pomodoro
Scorzonera
Maionese
Tartara
Ribes
Rafano
Cumberland
Menta
Ananas
Vaniglia
Arancio
Cioccolato
Cassata Siciliana
Crema Caramello
Torta Vestfalia
Amaretti Elena
PRUGNE COTTE
Macedonia di Frutta al Liquore
Mele e Pere al forno
Composta di frutta
Formaggi assortiti
Cestini di Frutta
Caffe
Tomato Spaghetti
Spaghetti Bolognaise
Boiled potatoes
Baked Potato
Mashed potatoes
Potato Chips
Sweet potato
Patate rosolate
Patate al Forno
Patate Bollite
Patate Passate
Patate cips
Patate dolce
Lettuce Salad
Escarole Salad
Beetroot salad
potatoes salad
Tomatoes salad
Oysterplant Salad
Mayonnaise
Tartare Sauce
Cranberry Sauce
Horseradish Sauce
Cumberland Sauce
Mint Sauce
Sicilian Cassata Ice Cream
Chocolate Ice Cream
ORANGE ICE CREAM
Vanilla ice cream
Pine Apple Ice Cream

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.