The Menu Museum
DecadesRestaurantsDishesRandom menu

Hotel Manhattan

Date
1917-12-16
Restaurant
Hotel Manhattan
Physical description
28x18cm folded; 28x36cm open
Currency
Dollars

Pages

  1. Page 1
  2. Page 2
  3. Page 3
  4. Page 4

Dishes

CALF'S HEAD, TURTLE STYLE$0.65
Poached fowl with rice, supreme sauce$0.75
El Kebab a la Nile, fried sweet potatoes$0.65
Emince of chicken with spaghetti au gratin$1.00
Baked Pork and Beans$0.55
Clam Omelette$0.60
Loin lamb chop, Cabaret$0.70
Egg, Comtesse$0.40
Broiled Spanish mackerel, parsley butter$0.65
Filet of sole, moselle wine sauce$0.65
Frogs legs saute, fines herbes$0.80
Sea bass, Gourmet$0.70
Crab Flakes, Florentine$0.75
Scalloped oysters$0.65
Oyster crabs$0.75
Alaska black cod$0.60
Terrapin (p.p.)$1.75
Tomato Monegasque$0.40
Smoked sardines in oil$0.40
Olivons$0.35
Anchovies in Oil$0.30
California Ripe Olives$0.30
Celery$0.35
Assorted Hors D'oeuvres$0.75
Fresh Romanoff Beluga caviar$1.25
Lyon sausages$0.30
Arles sausages$0.30
Mackerel in Oil$0.30
Brunoise Italienne soup$0.35
Fontange soup$0.35
Green Turtle Soup$0.60
Julienne Soup$0.35
Mongole soup$0.35
Bisque of tomatoes$0.35
Chicken consomme$0.30
Chicken okra soup$0.40
CLAM BROTH$0.25
Clear mock turtle soup$0.40
Croute-au-pot$0.35
Petite marmite soup$0.45
Seatag oysters$0.45
Blue Point Oysters$0.30
Cape Cod Oysters$0.35
Smith Island Oysters$0.40
Lynnhaven Oysters$0.40
Cotuit oysters$0.35
Little Neck clams$0.30
Cherrystone Clams$0.35
Cocktail Sauce$0.10
Clam cocktail, Manhattan$0.45
ROAST TURKEY, CRANBERRY SAUCE$1.00
Ribs of beef$0.80
Lamb$0.75
Guinea chicken$2.25
Poussin$1.25
Jumbo Squab$1.25
Spring chicken$1.25 – $2.00
Golden plover$1.10
Canada lamb steak$0.70
Lamb Chops$0.90
Steak Minute$1.00
Royal pudding, Madeira sauce$0.30
Anisette jelly$0.25
Deep-dish apple pie with cream$0.30
Green-gage Pie$0.25
Raspberry Pie$0.25
Pear tart$0.15
rice pudding$0.20
Mince pie, hot$0.30
Apple Pie$0.25
Assorted cakes$0.25
Compote of fresh apples$0.30
Coffee eclair$0.15
Chocolate eclair$0.15
Vanilla eclair$0.15
Cold boned capon$0.75
Cold Chicken$1.00
Cold assorted meat$1.00
Cold Prague ham, vegetable salad$0.85
Cold Ham$0.50
Cold tongue$0.65
Cold turkey$1.00
Cold crab, Manhattan$0.50
Cold roast beef$0.80
Cold Virginia Ham$0.70
Cold Westphalia Ham$0.75
String Beans$0.50
Spinach$0.50
Cauliflower$0.50
New peas$0.60
Lima beans$0.50
New Lima Beans$0.60
Braised$0.50
Brussel Sprouts$0.40
Beets$0.40
Egg-plant$0.40
Artichoke, Hollandaise$0.50
Stuffed Tomato$0.40
Boiled onions in cream$0.50
Mushrooms broiled$0.75
Mushrooms broiled under glass$1.00
Macaroni au gratin$0.40
Spaghetti au grain$0.40
GREEN PEAS$0.40
Mashed potatoes$0.25
Mince pie, cold$0.30
Boiled potatoes$0.25
Potatoes Baked$0.20
Potatoes au Gratin$0.30
Sweet Potatoes$0.30
Asparagus$0.50
Chicory Salad$0.35
Escarole Salad$0.35
Lettuce Salad$0.35
Romaine Salad$0.35
Gourmet salad$0.50
Endive Salad$0.50
Asparagus salad$0.55
Fruit salad$0.50
Manhattan salad$0.50
Sliced Spanish onions salad$0.35
Field Salad$0.35
Celery Salad$0.40
Tomato Salad$0.40
Shrimp Salad$0.75
Crab flake salad$0.75
Lobster salad$1.25
Chicken salad
philadelphia strawberry$0.35
ROCK PUNCH$0.30
vanilla, chocolate, coffee, strawberry, peach, pistache$0.35
Bisquit Tortoni, Neapolitan, tutti-frutti, mixed, Nesselrode pudding$0.40
Biscuit Excelsior$0.40
Vanilla parfait$0.40
Coupe St. Jacques$0.50
Fruit salad$1.00
Peach Melba$0.65
Orange, lemon or raspberry water ice$0.30
Grape fruit$0.35
Casaba Melon$0.50
Pear$0.20
Supreme of grape fruit$0.75
Apple$0.15
Orange$0.15
Brandied Peach$0.25
Petit Gervais (fresh daily)$0.20
Manhattan cream$0.25
Bar-le-Duc$0.40
Roquefort$0.30
Neufchatel$0.30
Brie$0.25
American$0.20
Gruyere$0.25
Edam$0.30
Camembert$0.30
Demi-tasse$0.15
Cream$0.10
Johannis$0.30 – $0.50
coffee small or large pot$0.20 – $0.30
tea, small or large pot$0.20 – $0.30
Apollinaris$0.30 – $0.50
Bread or Rolls and Butter Per Person$0.10
Gluten Bread$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.