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Healy's Forty-second Street restaurant

Date
1918-02-26
Restaurant
Healy's Forty-second Street restaurant
Physical description
33x18cm
Currency
Dollars

Pages

  1. Page 1
  2. Page 2

Dishes

Lobster$0.70
Crab Meat$40.00
Grape fruit$0.40
Fruit$0.40
BLUE POINTS$0.25
Cotuits$0.30
Cream Stew$0.50
Milk Stew$0.40
Cherrystones$0.30
Lynnhavens$0.35
Little Necks$0.25
Cocktail Sauce$5.00
Healy's Hors d'Oeuvres$0.50
Canape of Anchovies$0.40
Chow chow$0.15
Celery$0.30
Stuffed Mangoes$0.20
Caviar Canape$0.50
Sweet Pickles$0.15
Sardines$0.30
Stuffed olives$0.25
Queen olives$0.20
Ripe Olives$0.20
Dill Pickle$0.15
Radishes$0.15
Consomme Vermicelli$0.25
Chicken Mulligatawny$0.25
Cream of lettuce, Chiffonade$0.25
Bahar-Milliktani (Curry and Rice)$0.25
Puree of Tomatoes$0.25
Puree of Split Peas$0.25
Mongole$0.25
Cup Consomme$0.20
Cup Chicken Broth$0.25
Cup Clam Broth$0.20
Chicken Okra$0.30
Green turtle au Madere$0.40
Broiled Delaware shad, maitre d'hotel$0.70
BOILED KENNEBEC SALMON, HOLLANDAISE SAUCE$0.60
Fried Scallops, Tartar Sauce$0.70
Fried frogs' legs, sauce tartare$0.70
Steamed hard clams$0.60
Crab Meat au Gratin, Green Peppers$0.70
Filet of sole poached, Marguerite$0.60
Sea bass saute, Meuniere$0.60
Fried oysters$0.60
Broiled Oysters, Celery Sauce$0.63
Fried smelts, Ravigote sauce$0.60
Halibut steak$0.60
Broiled Sea Trout$0.60
Whole Cold Boiled Lobster$1.73
Finnan Haddie au Gratin$0.60
Curried Shrimps$0.63
HEALY'S OATMEAL MUFFINS OR CORN BREAD$10.00
Phila. capon braise with rice, Imperatrice$0.75
Breast of guinea chicken, Bigarade$1.00
Fried sweetbread, Maryland style$0.75
Casserolette of crab meat, Commodore$0.70
Colossal asparagus a la Milanaise$0.60
Omelette Celestine$0.60
Young Maryland turkey, cranberry sauce$1.00
Half stuffed Phila. chicken, giblet sauce$1.00
Special Spaghetti with Fresh Mushrooms$0.70
Broiled guinea chicken$1.75
Fresh Mushrooms Saute$0.65
Healy's special individual chicken pie$0.95
Grilled Frankfurters, Browned Potatoes$0.60
Half Chicken, Romaine Salad$1.00
Sliced Chicken$0.80
Curried Lobster$1.75
Curried Crab Meat with Rice$0.75
Lobster Newburg$1.75
Curried Chicken with Rice$0.90
Crab Meat with Lettuce, Special Dressing (Individual)$0.60
Endive$0.35
Shrimp$0.70
Roquefort Port du Salut or Camembert$0.25
Phila. cream cheese$0.20
Imp. Swiss Cheese$0.20
AMERICAN CHEESE$0.20
Sliced Fresh Pineapple$0.20
Baked Apple with Cream$0.20
Pears (1)$0.15
Sliced Bananas$0.15
Sliced Bananas with Cream$0.20
Grape Fruit, Half$0.25
Apple$0.15
Sliced Oranges$0.20
Honey$0.20
Shrimps with Lettuce, Special Dressing (Individual)$0.60
Stuffed Apple Salad, Healy$0.45
Chicken salad$0.90
Crab Meat salad$0.70
Lobster salad$1.25
Chopped Combination Salad$0.40
Lettuce and Egg Salad, Mayonnaise$0.45
COMBINATION SALAD$0.35
Lettuce and Tomato Salad$0.35
Grape Fruit Salad$0.35
Dandelion Salad$0.30
Cucumber salad$0.25
Stuffed tomato surprise$0.30
Chiffonade Salad
Chiffonade Salad$0.50
Sliced Tomatoes$0.35
Waldorf Salad$0.40
Fruit salad$0.40
Lettuce or Romaine salad$0.25
Mexican Slaw$0.25
Hearts of Lettuce$0.35
Asparagus Tip$0.40
Colossal Asparagus, Vinaigrette$0.50
Watercress Salad$0.20
Tomato Stuffed with Crab Meat, Chicken or Asparagus Tips$0.55
Russian, Mayonnaise or Roquefort Cheese Dressing$0.15
Old fashioned rice pudding (with cream)$15.20
Brussels Sprouts$0.25
New Cauliflower$0.25
New Cauliflower au Gratin$0.30
Artichokes, Hot or Cold$0.50
Giant peeled asparagus$0.55
Spinach with egg$0.25
Fried Egg Plant$0.25
Lima beans$0.25
String Beans$0.25
Corn fritters$0.30
Beets Saute in Butter$0.20
Carrots Saute$0.25
Boiled Onions, Cream Sauce$0.25
French peas$0.25
Stewed tomatoes$0.25
French Fried Potatoes (to-order)$0.20
Hashed browned potatoes$0.25
Potatoes Stewed in Cream$0.20
Potatoes au Gratin$0.25
Fried or Grilled Sweets$0.25
Candied Sweets$0.30
Special: Idaho baked potatoes$0.20
Spaghetti Italienne$0.25
Spaghetti Milanaise$0.30
Spaghetti au Gratin$0.30
Macaroni au gratin$0.30

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.