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DecadesRestaurantsDishesRandom menu

City Midday Club

Date
1913-03-14
Restaurant
City Midday Club
Currency
Dollars

Pages

  1. Page 1
  2. Page 2

Dishes

Cape Cod, half shell oysters$0.25
Stewed Oysters$0.40
CLAM BROTH$0.25
Stewed Clams$0.30
Clams on Half Shell$0.20
Special -- Clam chowder$0.30 – $0.50
Consomme in cup$0.20
Pea Soup$0.25 – $0.40
Consomme with vermicelli$0.25 – $0.40
Tomato Soup$0.25 – $0.40
Julienne Soup$0.25 – $0.40
Broiled scrod codfish$0.45 – $0.80
Baked smelts, parisienne$0.45 – $0.80
Soft Clams, Casino$0.55
Poached Eggs, Mornay$0.45
Goulash of pork, viennoise$0.45 – $0.80
Turkey a la Kimball$0.65
Boiled leg of mutton, caper sauce$0.45 – $0.80
Chicken saute, bohemienne$0.80 – $1.60
Beef braise with spaghetti$0.45
Special--French artichokes, hollandaise$0.40
Special--Rissoletties$0.30
Egg plant$0.25
New peas$0.30
Macaroni$0.25
Spaghetti, Italienne$0.25
New string beans$0.30
Cauliflower$0.35
Boiled rice$0.20
Brussels Sprouts$0.25
Spinach with egg$0.30
Potatoes, boiled$0.15
Potatoes, mashed$0.15
Potatoes, Hashed in cream$0.25
Prime ribs of beef$0.45 – $0.80
Jumbo Squab$0.75
Tongue$0.45
Roast beef$0.45 – $0.80
Turkey$0.65
Corned beef$0.40
Boned capon$0.40 – $0.75
Lobster, Mayonnaise$0.55 – $1.00
Virginia Ham$0.55
Chicken$0.70 – $1.40
Lamb$0.45
Lettuce Salad$0.20 – $0.30
Cucumber salad$0.20 – $0.30
String Bean Salad$0.20 – $0.35
Romaine Salad$0.20 – $0.30
Potato salad$0.20 – $0.30
Chicken salad$0.75
Escarole Salad$0.20 – $0.30
Tomato Salad$0.25 – $0.40
Lobster salad$1.00
Waffles$0.20
Banana fritters$0.20
Baked Apples and Cream$0.15 – $0.25
Grape fruit$0.25 – $0.40
Custard$0.20
Pies$0.20
Eclairs$0.15
Mixed Cakes$0.20
Fruit$0.15 – $0.25
Mixed Stewed Fruit$0.40
Home-made tartlets$0.15
Meringue glacée$0.30
Vanilla ice cream$0.25
Cheese$0.25
Roast oysters$0.40
Broiled oysters$0.40

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.