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Hotel Martinique

Date
1926-02-11
Restaurant
Hotel Martinique
Physical description
17x13cm folded; 17x26cm open

Pages

  1. Page 1
  2. Page 2
  3. Page 3
  4. Page 4
  5. Page 5

Dishes

Celery
SALTED ALMONDS
Olives
Mock turtle soup
Boiled Kennebec Salmon
Sweetbread Patties ala Reine
Breast of Chicken with Fresh Mushrooms
Endive Salad, Roquefort Dressing
Fruit Cocktail
Buche Martinique, Fruit Sauce
Petite Four Glaces
Demi Tasse
Cigars
Cigarettes
Cucumbers
Hollandaise sauce
Candied Sweet Potatoes
New string beans saute

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.