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Hotel Belmont

Date
1917-11-22
Restaurant
Hotel Belmont
Physical description
20x24cm
Currency
Dollars

Pages

  1. Page 1

Dishes

Blue Point Oysters$0.30
Blue Point Oyster Cocktail$0.35
Cape Cod Oysters$0.35
Mattituck oysters$0.35
Smith's Island Oysters$0.35
Seatag oysters$0.35
Small Lynnhaven oysters$0.35
Cotuit oysters$0.35
Oysters Fricassee on toast$0.60
Oysters a la Travers$0.75
Oysters poulette$0.90
Oysters Fried in Crumbs$0.50
Oysters Baked in shell, Kilpatrick$0.70
Blue Point oyster stew with cream$0.50
Oyster Stew, Belevue$1.00
Oysters Fried, Meuniere$0.70
Oysters Roast in shell$0.50
Oysters, Fancy roast$0.60
Oyster Stew$0.35
Pan Roast Oysters$0.50
Boston oyster box stew$0.50
Oyster Box Stew$0.45
Oysters a la Newberg$0.90
Oyster Crabs a la Newberg$1.25
Oysters Baked, Louise$0.70
Oysters, Boston flip with green peppers$0.60
Oysters Broiled, Baltimore$0.60
Little Neck clams, half shell$0.30
Little Neck Clams, Cocktail$0.35
Medium Little Neck Clams$0.35
Medium Little Neck Clams Cocktail$0.40
Medium Little Neck Clams Cocktail$0.40
Fried Little Neck Clams$0.50
Fried Little Neck clams with bacon$0.60
Little Neck clams and Green pepper cocktail$0.50
Little Neck Clams Fricassee on toast$0.60
Little Neck Clams a la Newberg$0.90
Little Neck Clams a la Newberg with oyster crabs$1.25
Pan Roast Little Neck Clams$0.50
Little Neck Clams Stew$0.35
Little Neck clams stew with cream$0.45
Little Neck clams steamed in shell$0.50
Little Neck clams, Coney Island roast$0.60
Little Neck clams, Creamed, Pimento$0.70
Little Neck clams minced on toast with celery$0.75
Little Neck clams steamed on paprika toast$0.60
Soft clams creamed with green peppers$0.70
Soft Clam Stew$0.40
Soft clam stew with cream$0.50
Soft Clams Fried, Meuniere$0.60
Fried Soft Clams$0.50
Fried soft clams with salt pork$0.60
Soft clams fricassee with green peppers$0.70
Soft clams baked in shell, Ancienne$0.60
Soft clams a la Newberg$0.90
Soft clams a la Newberg with oyster crabs$1.25
Soft clams steamed in shell$0.50
Soft Clams Poulette$0.90
Soft clams, Baked, Louise$0.70
Soft clams under glass bell$0.60
Pan roast soft clams$0.50
Soft clams baked in shell, Casino$0.70
Broiled soft clams$0.50
Soft clams with cream$0.70
Grape fruit Supreme$0.75
Grape fruit Supreme--maraschino$0.90
Sliced smoked Holland salmon$0.60
Crab flakes, Belmont$0.60
Anchovie$0.75
Anchovie on toast$0.80
Caviar, d'Astrakan$1.50
Caviar, d'Astrakan on toast$1.75
Sardines$0.45
Boneless Sardines$0.50
Crab Flake Cocktail$0.75
Antipasti$1.00
Lobster Cocktail$0.90
Thon Bearnaise$0.75
Thon Ravigote$0.75
Beef consomme$0.25
CLAM BROTH$0.30
Clear green turtle soup$0.50
Madrilene soup$0.30
strained okra soup$0.30
Chicken Soup$0.30
Belmont soup$0.30
Essence of tomatoes soup$0.30
Lobster a la Thermidor$1.25
Finnan haddie Bombay$0.90
Crab lumps a la Baltimore$0.90
Broiled chicken lobster$2.00
Deviled lobster$0.70
Deviled crab$0.60
Scallops brochette deviled$0.90
Cold lobster, Ravigote sauce$1.50
Terrapin a la Wenberg$4.00
Terrapin, University Club$4.00
Terrapin, Baltimore$4.00
Terrapin, Philadelphia$4.00
Mushrooms broiled on toast$1.00
Mushrooms au beurre lie$1.25
Mushrooms under glass bell$1.25
Breast of chicken a la Washington$1.50
Grilled deviled chicken legs$0.80
Breast of guinea hen Holbrook$2.00
Chicken emince a la King$1.50
Sweetbread glace with asparagus tips$1.50
Mignon of filet of beef, Favorite$1.50
English mutton chop$1.25
Deviled lamb kidneys (2)$0.60
Grilled deviled beef bones$0.60
Jumbo Squab$1.50
Broiled squab chicken$1.50
Scotch Woodcock$0.75
Broiled Virginia ham$0.75
Minute steak with potatoes, Julienne$1.25
Broiled veal kidney, deviled$0.75
Broiled Guinea Hen$2.75
Broiled guinea hen, half$1.50
Broiled Chicken$2.50
Broiled Chicken, half$1.25
Welsh rarebit$0.50
Long Island rarebit$0.60
Grilled squab turkey$5.00
Grilled squab turkey, half$2.75
Golden buck$0.60
Frog legs a la Newberg$1.00
Yorkshire Buck$0.70
Galantine of chicken with truffles$1.25
Chicken and Ham Pie$1.25
Supreme of Chicken, Jeanette$1.25
Turkey$1.25
Chicken$3.25
Chicken, half$1.75
duckling$3.25
Duckling, half$1.75
Pate de Foie Gras$1.25
Ham$0.60
Sirloin of beef$1.00
Jumbo Squab$1.50
Sliced Chicken$1.50
Pickled lamb's tongue$0.60
Virginia Ham$0.75
Beef tongue$0.70
Roast Lamb$1.00
Assorted meat$1.50
Ribs of beef$0.90
Chicken Sandwich$0.60
Astrakan caviar sandwich$1.25
Lettuce and nuts sandwich$0.50
Ribbon sandwich$0.05
Pate de foie-gras sandwich$1.00
Egg sandwich, Jim Parker$0.75
Club sandwich$0.70
Roast Beef Sandwich$0.60
Virginia Ham Sandwich$0.60
bacon sandwich$0.60
Ham Sandwich$0.50
Tongue Sandwich$0.60
California Asparagus$0.60
California asparagus tips$0.60
French colossal asparagus$1.25
Chicken salad$1.50
Lettuce and Tomato Salad$0.60
Lobster salad$1.50
Heart of Lettuce Salad$0.40
Heart of romaine salad$0.40
Palm tree salad$0.70
Chicory Salad$0.45
Escarole Salad$0.45
Fresh Vegetable Salad$0.60
Tomato jelly salad, Wheeler$0.40
Celery Salad$0.40
Crab flake salad$0.90
Potato salad$0.40
Romaine Salad$0.35
Lettuce Salad$0.35
Tomato Salad$0.50
Grapefruit salad$0.50
Mayonnaise dressing$0.15
Russian Dressing$0.15
Eclairs$0.20
ASSORTED CAKE$0.30
Pound cake$0.30
Fruit Cake$0.30
Vanilla Cup Custard$0.30
Hazelnut Ice Cream$0.40
fresh strawberry ice cream$0.40
American ice cream$0.30
Vanilla ice cream$0.30
Pistache ice cream$0.30
Coffee Ice Cream$0.30
Chocolate Ice Cream$0.30
Biscuit Glace$0.40
Souffle glace, Belmont$0.45
Nesselrode pudding, maraschino sauce$0.45
Lemon water ice$0.30
Orange Water Ice$0.30
Raspberry Water Ice$0.35
Creme Caramel$0.30
Cafe Parfait$0.30
Cafe Parfait$0.30
Coupe St. Jacques$0.60
Creme de menthe sherbet$0.35
Special peach, Melba$0.60
Tutti frutti$0.45
Biscuit Tortoni$0.40
Roquefort$0.40
Gervais$0.30
Gruyere$0.35
Neufchatel$0.30
Port Salut$0.40
Camembert$0.35
Brie$0.30
Stilton$0.40
Edam$0.35
AMERICAN CHEESE$0.30
English Dairy Cheese$0.30
Cream Cheese$0.30
Turkish Coffee$0.20
Demi-tasse$0.15

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.