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Hotel Traymore

Date
1918-04-06
Restaurant
Hotel Traymore
Physical description
25.5x19cm

Pages

  1. Page 1

Dishes

Sterling Point Oysters
Little Neck clams
Canape a la Norvegienne
India Relish
SLICED CUCUMBERS
Spanish Queen Olives
Sardines
Salame
Celery
Chow chow
Radishes
SWEET GHERKINS
Cold Consomme Armenonville
Consomme of Chicken in Jelly
Green Turtle Soup a l'Amontillado
Cream of Celery Viveur
Supreme of Lemon Sole Alexandra
Filet of Dorade Fish au Gratin
Fricassee of Chicken a la Villageoise
Live Maine Lobster Newburg on Toast
Roast ribs of beef
Roasted Spring Lamb, Mint Sauce
PUNCH AU KIRSCH
Cold Patty of Goose Liver Bonne Femme
Assorted Cold Meats
Cold Spring Lamb, Potato Salad
Cold Candied Ham
Galantine of Capon Lucculus
Cold tongue
Cold roast beef
Pickled Lamb Tongues
Mashed potatoes
Jacket New Florida Potatoes
New Cauliflower, Sauce Mousseline
Stewed tomatoes
Boiled rice
Candied New Sweet Potatoes
Lima Beans Au Beurre
Chiffonade Salad
Lettuce
SLICED HOT HOUSE TOMATOES
Praline Ice Cream
Blanc Mange with Stewed Peaches
Apples
Stewed West India Pineapple
Pears
Petits fours
Oranges
Vanilla Junket
BLUEBERRY PIE
Figs
Nuts
Stewed California Peaches
Connoisseur Cheese
CAMEMBERT CHEESE
AMERICAN CHEESE
Traymore Wheatless Bread
Rye Crackers
Cafe noir
Cocoa
Oolong Tea
Milk from the Traymore Special Dairy
Buttermilk from the Traymore Special Dairy

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.