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The Commodore Hotel

Date
1933-05-27
Restaurant
The Commodore Hotel
Physical description
19.5x14cm

Pages

  1. Page 1

Dishes

Crab Flake Cocktail
Chicken Noodle Soup
Half Grapefruit, Melba
Jellied Beef Consomme
Celery
Spanish omelette
Steamed Haddock, Melted Butter
Broiled Pork Tenderloin, Maitre d'Hotel
Breaded Lamb Chops, Tarragon Gravy
Chicken cutlet, Poulette sauce
Fresh Vegetable luncheon with broiled mushrooms
Cold Ham and Tongue, Pickeled Beets
Fine peas a la Francaise
Stewed Tomato and Egg Plant
Lyonnaise Potatoes
Steamed potato
Lettuce and Tomato Salad
Assorted Rolls
MELBA TOAST
Hot bread and butter pudding
orange sherbet
Green Apple Pie
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.