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St. Anthony Hotel

Date
1916-01-12
Restaurant
St. Anthony Hotel
Physical description
23x10cm folded; 23x20cm open

Pages

  1. Page 1
  2. Page 2
  3. Page 3
  4. Page 4
  5. Page 5
  6. Page 6

Dishes

Texas Grape Fruit Cocktail with Marischino
Celery
ripe and queen olives
SALTED ALMONDS
Cream of Celery, with Croutons Soufles
Baked Bayou Cook Oysters, New Orleans
Individual Planked Mignon Steak St. Anthony
Potatoes in Cream, au Gratin
Asparagus Points, Mousseline Sauce
Salad Favorite
Parfait, St. Anthony
Southern Cake (Whole)
Cafe noir

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.