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The Ambassador

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

Pages

  1. Page 1
  2. Page 2

Dishes

Page 1

Italian Vermouth$0.35
French Vermouth$0.35
Angostura Bitters$0.40
Ambassador Cup$1.75 – $3.00
White Rock$0.40 – $0.60
Champblanc$1.75 – $3.50
Mott's Golden Russet$1.25 – $2.50
Duffy's Apple Juice$1.00 – $2.00
Champblanc$2.00 – $4.00
Loganberry$1.50 – $2.50
California$1.50 – $3.00
Florida$1.50 – $3.00
Canada Dry$0.45
C. & C. IMPERIAL DRY$0.45
C. & C. Imported$0.50
Trommer's, White or Dark Label$0.30
Schaefer's Brew, Light or Dark$0.30
Loewer's Gambrinus, Light or Dark$0.30
Budweiser$0.40
Pickwick Ale$0.45
Shlitz's Brau$0.40
Pabst's Blue Ribbon$0.40
Tucher's Brau, Light or Dark (Imported)$0.60
Schwepp's Imported$0.50
Salutaris (Scotch Soda)$0.45
Salutaris (Scotch Soda)$0.45
Perrier$40.00 – $60.00
Egg Nog$0.50
Fernet Branca$0.40
Soda Bi Carbonate$0.25
Lemon and Seltzer$0.30
Lemonade Plain$40.00
Lemonade with Fruit$0.50
Pluto$0.30
Red Raven$0.30
Apenta Imperial$0.90

Page 2

Coupe of Frsh Fruit Cardinal
Crab Flakes Cocktail Neptune
Cantaloupe
Potage Leopold
Consomme a la Riche
Jellied Beef Okra
Tomato Broto
Heart of Celery, Green and Ripe Olives
Split Striped Bass Saute Doria
Supreme of Soft Shell Crabs Mariniere
Small Sirloin Steak Saute Minute
Supreme of Chicken Zingara
COLD Boned Royal Squab Perigourdine
Green Asparagus, Sauce Hollandaise
Green Peas au beurre
Potato Fondante Champignole
Potato Mashed
Salad Chiffonade
Fresh Strawberries Glace Parisienne
Cream Bavarois, Strawberry Sauce
Moka Layer Cake
Vanilla ice cream
Coffee Ice Cream
Chocolate Ice Cream
STRAWBERRY ICE CREAM
Assorted cheese
Fruit in Season
Mints
Demi Tasse
Raspberry Water Ice
Orange Water Ice
PINEAPPLE WATER ICE
Split Striped Bass Saute Doria$0.90
Supreme of Soft Shell Crabs Mariniere$1.25
Filets of Sole Glaced Menagere$1.00
Brook Trout Saute Vigneronne$1.00
Broiled Halibut Mirabeau$1.00
Supreme of Bass Mourrier$1.00
Crabflakes au Gratin Jules$1.00
Baked Lobster in Shell, Casino$1.40
Soft Shell Crabs, Broiled (3)$1.00
Soft Shell Crabs, Fried (3)$1.00
Broiled Baby Lobster$1.40
Smoked Ox Tongue, Orange Sauce, Creamed Spinach$1.10
Quartier of Lamb Roti, Macedoine of Vegetables, Potato Fondante$1.25
Grilled Sweetbread Virginia, Fried Banana$1.60
Squab Guinea Hen Saute a l'Allemande, Fresh Mushroom, Corn Fritter (1/2)$1.35
Small Sirloin Steak Saute Minute, Potato O'Brien$1.65
Breast of Chicken Zingara, Stuffed Tomato Chatillon$1.75
Prime ribs of beef$1.00
Prime Ribs of Beef with Potatoes Fondante, Green Peas a la Francaise
Vegetable Dinner$0.90
Vegetable Dinner with Poached Egg$1.00
Long Island Duckling$3.50
Royal Squab$1.50
Chicken Reine$3.50
Guinea Hen$3.25
Fresh Squab Chicken$1.50
Fresh Killed Milkfed Chicken$3.00
Hot House Chicken$2.50
Green Corn on Cob$0.35
Green Corn on Cob in Chafing Dish$0.60
Green Asparagus$0.80
Lima beans$0.50
Plain spinach$0.40
Creamed Spinach$0.50
Beets$0.40
Egg Plant au Gratin$0.40
Stuffed Tomato$0.40
Celery with marrow$0.55
Succotash$0.60
Cauliflower$0.55
Preserved French Peas$0.50
Preserved French Peas a l'Etuvee$0.60
Preserved French Peas Rodel$0.60
GREEN PEAS$0.50
String Beans$0.50
Fresh Noodles$0.40
Spaghetti au Beurre$0.40
Macaroni au beurre$0.40
Spagetti au gratin$0.50
Macaroni au gratin$0.50
Boiled potatoes$0.25
BAKED IDAHO POTATO$0.30
French fried potatoes$0.30
Mashed potatoes$0.35
Potatoes hashed in cream$0.35
Potatoes Anna (for 2)$0.80
Hashed browned potatoes$0.35
Lyonnaise Potatoes$0.35
Potatoes au Gratin$0.40
Soufflee Potatoes$0.50
fried Sweet Potatoes$0.30
Grilled sweet potatoes$0.35
Candied Sweet Potatoes$0.40
Sweet Potatoes Cubaine$0.50
Chef's Special Salad$0.50
Heart of Lettuce Salad$0.40
Romaine Salad$0.40
Water Cress Salad$0.40
Cucumber salad$0.45
Mixed Green Salad a la Francaise$0.45
Lettuce and Tomato Salad$0.50
Tomato Salad$0.45
Chiffonade Salad$0.60
Ambassador Salad$0.60
COMBINATION SALAD$0.55
Fruit salad$0.65
Alligator Pear (1/2)$0.65

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.