The Menu Museum
DecadesRestaurantsDishesRandom menu

The Cortlandt

Date
1913-01-21
Restaurant
The Cortlandt
Physical description
28x14cm
Currency
Dollars

Pages

  1. Page 1
  2. Page 2

Dishes

German Lentil Soup$0.10
Chicken Soup with Rice, Family Style$0.15
Genuine Clear Green Turtle Soup, Cortlandt$0.25
Broiled Spanish Mackerel, Maitre D'Hotel$0.35
Fried Smelts, Tartar Sauce, Mixed Pickles and Potatoes$0.30
Fried L.I. Scallops, Rasher of Irish Bacon and Mixed Pickle$0.35
Finnan Haddie Boiled$0.30
Fried Scallops, Irish Bacon$0.35
Oyster Fry$0.30
Oyster Fry with Bacon$0.35
Dozen Oysters$0.40
Fried Scallops$0.30
Fried scallops with bacon$0.35
Fry. Half and Half$0.35
Broiled Fresh Mackerel, Drawn Butter and Potatoes$0.35
Fried Smelts, Rasher of Irish Bacon and Dill Pickle$0.35
Broiled Kennebec Salmon, Green Peas, and Potatoes$0.35
Broiled Halibut, Rasher of Bacon and Sweet Potatoes$0.35
Broiled Bluefish, Garden Salad and Potatoes$0.35
Tartar Sauce
CHICKEN SALAD, MAYONNAISE$0.35
Broiled Mutton Chops and Lyonnaise Potatoes$0.35
Chicken Fricassee, Steamed Rice and Potatoes$0.35
Omelet with Chicken Livers and Bacon$0.35
Boston Baked Beans with Home-made Brown Bread and Mixed Salad$0.20
Potted Beef with Spaghetti$0.25
Boiled Fowl with Corned Pork, French Peas and Stewed Prunes$0.50
Frankfurters with Sauerkraut$0.25
Frankfurters with Potato Salad$0.25
Broiled Veal Chop, Apple Jelly and French Fried Potatoes$0.35
Braised Short Rib Ends of Beef, Browned Potatoes$0.25
Spanish omelet$0.35
Omelet with Home-made Apple Jelly$0.35
Yankee Pot Roast and Potato Pancakes$0.25
Entrees
Baked Breast of Lamb with Pot Roasted Mixed Vegetables$0.25
Chicken Pot Pie, Family Style with Dumplings$0.45
Baked Virginia Ham Hash, Chow Chow$0.20
with poached egg$0.25
Fried Scallops, One Lamb Chop and Broiled Ham$0.40
Spring Lamb Pot Pie with Dumplings and Green Peas$0.25
Roast Filet of Imported Venison, Hunter Style$0.35
Kidney Saute' with Mushrooms and Rice Risotto$0.25
Lamb Chops on Toast(three), Hashed Browned Potatoes$0.40
Roast
Roast Lef of Canada Mutton, Currant Jelly$0.25
Roast Chicken, Apple Sauce$0.50
Roast Sirloin of Beef au Jus$0.25
with Mushroom Sauce$0.30
Prime ribs of beef au jus$0.25
with Mushroom Sauce$0.35
Roast spring lamb, mint sauce and green peas$0.30
Vegetables
Fresh Cauliflower, Cream Sauce$0.10
Sauerkraut$0.05
Potato salad$0.05
Lima beans$0.05
Fresh Brussels Sprouts, Cream sauce$0.10
Asparagus, Cream Sauce$0.15
Mashed Turnips$0.05
Boiled Onions$0.05
Roman Salad$0.10
GREEN PEAS$0.10
Spinach$0.10
with One Egg$0.15
Hot house tomatoes$0.15
Baked Macaroni and Cheese$0.10
fried Sweet Potatoes$0.10
Spaghetti, Italienne$0.10
Boston Lettuce$0.15
Fresh Cauliflower, Butter Sauce$0.10
FRESH BRUSSELS SPROUTS, BUTTER SAUCE$0.10
Asparagus, Butter Sauce$0.15
Chocolate Cream Layer Cake with Whipped Cream$0.10
Apple Turnover$0.05
Apple Turnover with Hard and Brandy Sauce$0.10
French Jelly Tart$0.05 – $0.10
Bread and Butter Pudding, Wine Sauce$0.10
Bread and Butter Pudding, Vanilla Sauce$0.10
Chocolate Eclairs$0.05
Pies$0.05 – $0.10
Rice Pudding with Raisins, Vanilla, Brandy$0.10
Rice Pudding with Raisins, Vanilla, Hard Sauce$0.10
Baked Apple with Cream$0.10
Horlick's Malted Milk$0.10
Cranberry Pie$0.10
Hot Mince Pie, brandy sauce$0.10
Finnan haddie creamed on toast$0.30
Finnan Haddie Steamed$0.30
Pickles
tomato sauce
Cold Slaw
lemon meringue pie$0.10
Pumpkin Pie$0.10
Custard Pie$0.10
Apple with Cheese$0.10
Fresh Apple Sauce with Whipped Cream$0.10
Custard$0.10
Stewed Prunes with Whipped Cream$0.10
Baked apple dumpling, hard and brandy sauce$0.10
Chocolate with cream$0.10
Dr. Brown's Celery Tonic$0.10
Chow chow
Dill Pickles

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.