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The Bancroft

Date
1914-09-12
Restaurant
The Bancroft
Physical description
15.5x10cm

Pages

  1. Page 1

Dishes

Oyster cocktail
Hors d'Oeuvre Francaise
Bronx Cocktail
Celery
Olives
SALTED ALMONDS
Sauterne
Creme of Lettuce au Guenelles
Tourban of Sea Bass Florentine
Potatoes Noisette
Broiled Spring Chicken au Cresson
Salad Bancroft
Glace de Fantaisie
ASSORTED CAKE
Moka

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.