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Pabst

Date
1913-03-14
Restaurant
Pabst
Currency
Dollars

Pages

  1. Page 1
  2. Page 2

Dishes

Imported Norwegian Sardines on Toast$0.35
Marinite Herring, Boiled Potato$0.25
Canape of Caviar on Toast$0.50
Bismarck Herring, Boiled Potatoes$0.25
Oysters or Clams Half Shell, Per Plate$0.20
Oysters or Clams One Dozen$0.30
OYSTER OR CLAM COCKTAIL$0.25
crab meat cocktail$0.40
Lobster Cocktail$0.40
Lobster salad$0.50
Table Celery$0.25
Queen olives$0.15
Dill Pickles$0.10
Little Neck Clam Chowder, Manhattan$0.10
Consomme, egg drop$0.10
Fried codfish steak, tomato sauce$0.25
Fried oysters and bacon$0.30
Broiled fresh mackerel, fines herbes$0.30
Steamed Finnan Haddie, Cream Sauce$0.30
Baked Shad a la Creole$0.30
Broiled Bluefish, Parsley Butter$0.30
Fried Scallops with Bacon, Sauce Tartare$0.40
Pan Roast Oysters with Celery on Toast$0.40
Shad roe and bacon$0.50
Special-Planked Shad a la Pabst$0.50
Potted Choice Beef with Noodles, Individual$0.25
Ox-tongue Cutlet, Cream Sauce and Peas$0.25
German Pot Roast, Corn Fritters, Mashed Potatoes$0.30
Imported Spaghetti with Minced Virginia Ham au Gratin$0.30
Pork Chops Breaded, Tomato Sauce, Butter Noodles$0.35
Paprika Schnitzel, Hungarian Style with Rice$0.40
Half Broiled Spring Chicken on Toast, French Fried Potatoes$0.50
Chicken a la Maryland$0.60
Roast Prime Ribs of Beef au jus$0.40
Roast Leg of Veal with String Beans$0.35
Roast Philadelphia Spring Chicken Stuffed, Lettuce Salad$0.50
Virginia Ham, Potato Salad$0.40
Roast Chicken, Lettuce Salad$0.50
Lettuce Salad$0.25
Crab Meat salad$0.50
Roast beef, potato salad$0.40
Assorted Cold Cuts (Kalter Aufschnitt), Potato Salad$0.60
Sliced Tomatoes$0.25
Lobster salad$0.50
COMBINATION SALAD$0.35
Chicken salad$0.40
GREEN PEAS$0.10
Stewed tomatoes$0.10
Stewed Corn$0.10
String Beans$0.10
Assorted Pies$0.10
French Pastry$0.10
Ice cream$0.10
ROQUEFORT CHEESE$0.15 – $0.25
CAMEMBERT CHEESE$0.15 – $0.25
Swiss cheese$0.15 – $0.25

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.