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Hotel Traymore

Date
1919-01-01
Restaurant
Hotel Traymore
Physical description
28x20.5cm folded; 28x41cm open

Pages

  1. Page 1
  2. Page 2

Dishes

Apples
Radishes
Absecon Salt Oysters
punch paquerette
Little Neck clams
French Vanilla Ice Cream with Strawberries Melba
Mixed Sweet Pickles
Cold Consomme Armenonville
Consomme of Chicken with Rice
Potage Mongol aux Croutons
Supreme of Sea Bass with Egg Sauce, Persillees New Potatoes
Omelette Virginia
Saute of Veal Chasseur with Olives
Baked Sliced Chicken Tetrazzini
Broiled Royal Squab with Watercress, Currant Jelly
Roast ribs of beef
Fresh Shrimp Salad a la White
Cold Patty of Goose Liver with Truffles
Cold Spring Lamb with Potato Salad
Cold roast beef
Cold tongue
Pickled Lamb Tongue
Cold Candied Ham
Mashed potatoes
Jacket New Potatoes
Florida New Green Peas au Beurre
Boiled rice
New Red Kidney Beans Maitre d'Hotel
Stewed tomatoes
Buttered New Red Beets
FRESH FRUIT SALAD
Lettuce Salad
Sponge Pudding, Fruit Sauce
Pear pie
Nabisco wafers
Stewed California Peaches
CAMEMBERT CHEESE
AMERICAN CHEESE
Gruyere Cheese
SALTINES
Ceylon Tea
ENGLISH BREAKFAST TEA
Young's Hyson Tea
Cocoa
Horlick's Malted Milk
Coffee

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.