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The Commodore Hotel

Date
1933-05-24
Restaurant
The Commodore Hotel
Physical description
19.5x14cm

Pages

  1. Page 1

Dishes

Crab Flake Cocktail
Philadelphia Pepper-Pot
Chicken Americaine
Omelette Creole with French Fried Potato
lemon meringue pie
Hot Apple Charlotte, Foamed Sauce
Banana Ice Cream
Fresh Vegetable Lunch with Lobster Cake
Flaked Boston Sole on Spinach, Sliced Egg, Mornay
Minced beef tenderloin, Hunter style
Assorted cold cuts, Commodore
Half Grape Fruit with Sauce
Celery
Broiled calf's liver and bacon
ROAST LOIN OF PORK, APPLE SAUCE
Baked vegetables, Matignon
Braised Sauerkraut
Boiled potato
Croquette Potato
Escarole Salad
MELBA TOAST
Assorted Rolls
New England Apple
Tea
Coffee
Milk

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.