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The Ambassador

Date
1933-06-18
Restaurant
The Ambassador
Physical description
28x17.5cm
Currency
Dollars

Pages

  1. Page 1
  2. Page 2
  3. Page 3
  4. Page 4

Dishes

Page 2

Grapefruit Bresilienne
Potage Leopold
Consomme Printanier Royal
Jellied Essence of Beef or Okra
Tomato Juice Cocktail
Tuna Fish Bon Ton
Broiled Filets of Sole a l'Anglaise
Buttered Eggs, Deerfoot Sausage, Tomato Sauce
Curry of Lamb with Rice a l'Indienne
Calf's Brains Saute with Corn Fritters and Tomato, Sauce Creole
Mutton Kidneys Berichonne
Escalope of Veal Pojarsky, Sour Cream Sauce
Chicken patty a la reine
COLD Poached Egg in Jelly a l'Estragon
Cold Veal and Ham Pie
Green Peas a l'Etuvee
Potatoes Lorette
Lettuce Salad, Fines Herbes
Semolina and Raisin Pudding

Page 3

Potage Leopold$0.30
Little Neck clams$0.40
Cherrystone Clams$0.45
Cocktail Sauce$0.10
Mignonnette Sauce$0.10
Fresh Shrimp Cocktail$0.75
Crabflakes Cocktail$0.75
Lobster Cocktail$1.00
Tomato Juice$0.30
Clam juice$0.40
Sauerkraut Juice$0.30
Assorted Hors D'oeuvres$0.90 – $1.25
Green olives$0.30
Ripe Olives$0.35
Heart of Celery$0.40
Stuffed celery$0.60
Herring a l'Allemande$0.50
Smoked Salmon$0.75
Westphalian Ham$0.85
Ambassador Appetizers$1.25
Beluga Caviar, p.p.$2.25
Orange Supreme$0.60
Grapefruit Supreme$0.60
Fruit Supreme$0.60
Half Grapefruit$0.45
Cantaloupe$0.50
Honey Dew Melon$0.65
Cream of tomato soup$0.40
Consomme Printanier Royal$0.30
Okra Soup, Creole$0.40
Germiny Soup$0.45
Onion Soup au gratin$0.40
Beef Broth$0.30
Chicken broth$0.35
Okra Broth$0.35
CLAM BROTH$0.40
Armenonville Broth$0.40
Broiled Filets of Sole a l'Anglaise$0.85
Baby Flounder Saute IV Saisons$0.90
Supreme of English Sole Cecilia$1.10
Brook Trout Saute Doria$1.00
Soft Shell Crabs, Broiled$1.10
Soft Shell Crabs, Fried$1.10
BUTTERED EGGS, DEERFOOT SAUSAGES, CLUNY$0.65
Omelette paysanne$0.75
CURRY OF LAMB, RICE A L'INDIENNE, CHUTNEY SAUCE$0.90
CAAF'S BRAINS SAUTE, CORN FRITTERS AND TOMATO, SAUCE CREOLE$1.00
MUTTON KIDNEYS SAUTE BERICHONNE$0.90
Supreme of Fresh Mackerel a l'Italienne$0.85
ESCALOPE OF VEAL POJARSKY, PANACHEE PARISIENNE$1.00
GRILLED SPRING CHICKEN PICADILLY (HALF)$1.35
Prime ribs of beef$1.00
PRIME RIBS OF BEEF WITH LORRETTE POTATOES$1.10
Vegetable Lunch$0.90
Vegetable Lunch with Poached Egg$1.00
Julienne of Sole Saute Mireille$1.00
Broiled Kennebec Salmon St. Germain$1.10
Crabflakes au Gratin Times Square$1.00
Broiled Baby Lobster$1.35
Spring Chicken (half)$1.25
Sirloin Steak p.p.$1.75
Hot House Squab Chicken$1.40
Lamb Chop (1)$0.65
Filet Mignon$1.75
Mixed Grill$1.25
Jumbo Squab$1.40
Milkfed Chicken (half)$1.50
Green Corn on Cob$0.35
Green Corn on Cob in Chafing Dish$0.60
Green Asparagus$0.85
Succotash$0.65
GREEN PEAS$0.50
Plain spinach$0.40
Creamed Spinach$0.50
Beets$0.40
Egg Plant au Gratin$0.45
Stuffed Tomato$0.40
Lima beans$0.55
String Beans$0.50
Cauliflower$0.60
Artichoke$0.65
French peas$0.55
French Peas A L'Etuvee$0.65
French Peas Rodel$0.65
Fresh Noodles$0.45
Wild Rice$0.45
Spaghettie au Beurre$0.40
Spaghetti au Gratin$0.50
Macaroni au beurre$0.40
Macaroni au gratin$0.50
Boiled potatoes$0.25
BAKED IDAHO POTATO$0.30
French fried potatoes$0.30
Mashed potatoes$0.35
Julienne potatoes$0.30
Potatoes Byron$0.40
Potatoes hashed in cream$0.35
Potatoes au Gratin$0.40
Hash Brown Potatoes$0.35
Lyonnaise Potatoes$0.35
Souffle Potatoes$0.50
fried Sweet Potatoes$0.30
Grilled sweet potatoes$0.35
Candied Sweet Potatoes$0.40
Cubaine Sweet Potatoes$0.35
Chef's Special Salad$0.50
Cucumber salad$0.45
Lorenzo salad$0.50
Potato salad$0.35
Heart of Lettuce Salad$0.40
Romaine Salad$0.40
Watercress Salad$0.40
Lettuce and Tomato Salad$0.50
Mixed Green Salad a la Francaise$0.45
Chiffonade Salad$0.60
Tomato Salad$0.45
Ambassador Salad$0.60
Alligator Pear (1/2) Salad$0.65
Fruit salad$0.65
Tomato and Cucumber Salad$0.50
COMBINATION SALAD$0.55
Semolina and Raisin Pudding$0.35
Fresh Pear Tart$0.35
French Pastry$0.25
Vienna Pastry$0.25
Apricot Custard Pie$0.30
French Pancakes Nicoise$0.75

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.