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The Ambassador

Date
1933-06-15
Restaurant
The Ambassador
Physical description
28x35.5cm
Currency
Dollars

Pages

  1. Page 1
  2. Page 2

Dishes

Page 1

Appolinaris$0.50 – $0.75
Appolinaris$0.50 – $0.75
Italian Vermouth$0.35
French Vermouth$0.35
Angostura Bitters$0.40
Aperitifs
Cups
Ambassador Cup$1.75 – $3.00
Champblanc$2.00 – $4.00
Loganberry$1.50 – $2.50
California$1.50 – $3.00
Florida$1.50 – $3.00
Coco Cola$0.25
Hot Lemonade$0.60
Champblanc$1.75 – $3.50
Duffy's Apple Juice$1.00 – $2.00
Mott's Golden Russet$1.25 – $2.50
Canada Dry
C. & C. IMPERIAL DRY
Schwepp's Imported
Schwepp's Ginger Beer - Imported
Schwepp's Sarsaparilla
Schultz Sarsaparilla
Schultz Lemon Soda
Schwepp's Club Soda
Schultz Club Soda
Lime Dry
Salutaris (Scotch Soda)$0.45

Page 2

CALF'S HEAD A LA GODARD, CORN FRITTERS VIRGINIENNE$1.10
MOUSSELINE OF GUINEA HEN CHASSEUR, VELOUTE OF GREEN PEAS$1.00
VOL AU VENT OF SWEETBREAD REGENCE$1.10
BONED SQUAB CHICKEN COCOTTE, PARISIENNE$1.25
LONG ISLAND DUCKLING POELE WITH NEW PEAS, FERMIERE$1.35
RACK OF LAMB EN CASSEROLE, BOURGEOISE$1.25
Prime rib of beef$1.00
PRIME RIB of BEEF with MASHED POTATOES, CAULIFLOWER Polonaise$1.25
Vegetable Dinner$0.90
Vegetable Dinner with Poached Egg$1.00
Coupe of Fruit Grape de France
Crab Flakes Cocktail Cardinal
Hors d'oeuvres varies
Bisque of Tomato a la Reine
Consomme Double Dame Blanch
Jellied Beef, Okra or Tomato Broth
Heart of Celery
Green and Ripe Olives
Supreme of Soft Shell Crabs Maryland
Rack of Lamb in Casserole Persillade
Long Island Duckling Poele Bigarade
Boned Squad Chicken Richelieu
COLD Half Lobster en Aspic, Sauce Chatillon
Cold Galantine of Capon with Aspic
FRESH STRING BEANS AU GRATIN
Cauliflower Polonaise
Potatoes Parisienne
Salad Chiffonade
Coupe Glace au Fraises
Rice Conde with Apricots
Moka Layer Cake
Vanilla ice cream
Raspberry, Orange or Pineapple Water Ice
Raspberry Water Ice
Assorted cheese
Fruit in Season
Mints
Demi Tasse
Consumme (Liquide or Jelly) Beef$0.30
Consumme (Liquide or Jelly) Chicken$0.35
Consumme (Liquide or Jelly) Okra$0.40
Consumme (Liquide or Jelly) Madrilene$0.40
Creme Bourbonnaise$0.45
Bortschock$0.40
halibut parisienne$1.00
Kennebec Salmon, Sauce Verte$1.10
Lobster salad$1.60
Lobster a la Russe (1/2)$1.40
Lobster Mayonaise (1/2)$1.40
Crabflakes Ravigote$0.85
Crabflakes Salad$1.00
Prager ham$1.00
Pickled Lamb Tongue$0.75
Sliced Chicken$1.25
Supreme of Chicken Jeannette$1.50
Pate de Foie gras de Strasbourg$1.50
Virginia Han$1.00
Spring Lamb$1.10
Home Made Ham and Veal Pie$1.00
Spring Lamb$1.10
Assorted Cold Cuts$1.25
Assorted Cold Cuts with Chicken$1.50
Garniture of Potato Salad Served with Cold Meats$0.25
Garniture of Beat Salad Served with Cold Meats$0.25
Chicken salad$1.60
Fresh Made Shrimp Salad$1.00
Roast beef$1.00
Galantine of Capon Truffled$1.10
Long Island Duckling (1/2)$1.75
Relishes or Soup
Filet of Sole Sute Miramar
Calf's Head a la Godard
Mousseline of Guinea Hen Chasseur
VOL AU VENT OF SWEETBREAD REGENCE
Long Island Duckling, Spiced Cranberries
COLD Half Lobster en Aspic' Sauce Chatillon
Galantine of Chicken with Aspic
Vegetable and Potatoes
Salad
Rice Conde with Apricots
Moka Layer Cake
Moka Layer Cake
Vanilla ice cream
Coffee Ice Cream
STRAWBERRY ICE CREAM
Orance Ice
Pineapple Ice
Raspberry Ice
Sherbet a la Menthe
AMERICAN CHEESE
Swisse Cheese
Cream Cheese
Pear
Apple
Fresh Pineapple
Iced tea
Coffee
Demi Tasse
Coffee Ice Cream
Chocolate Ice Cream
STRAWBERRY ICE CREAM
Orange Water Ice
PINEAPPLE WATER ICE
Potatoes Mashed
Little Neck clams$0.40
Cherrystones clams$0.45
Cocktail Sauce$0.10
Mingonnette Sauce$0.10
Tomato Juice Cocktail$0.30
Clam Juice Cocktail$0.40
Sauerkraut Juice Cocktail$0.30
Fresh Shrimp$0.75
Crabflakes$0.75
Lobster$1.00
Consomme (Liquide or Jelly): Chicken$0.35
Consomme (Liquide or Jelly): Okra$0.40
Consomme (Liquide or Jelly): Madrilene$0.40

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.