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Est. 2011
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St. Regis Hotel
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ON
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Dish
Price
Blue Points
0.3
Lynnhavens
0.35
Buzzard Bays
0.3
Malossol Caviar
1.5
Eggs, Russian Style
0.5
Pickled Eels
0.4
Spiced Smelts
0.4
Swedish Barquettes
0.5
Herring Filets In White Wine
0.5
Milanese Cream
0.35- 0.6
Puree Faubonne
0.3- 0.5
Ox Tail
0.4- 0.75
Consomme, Hortensia
0.35- 0.6
Veloutine, Andalouse
0.35- 0.6
Gumbo, Creole
0.4- 0.75
Shad And Roe
1.0
Terrapin
3.5
Kingfish, Chauchat
1.0
Codfish Steak, English Style
0.45- 0.8
Filets Of English Sole With Shrimp
1.75
Pompano, Hungarian
0.9
Boiled Salmon, Sauce Riche
1.0
Flounder, Fermiere
0.45- 0.8
Lobster, Grand Hotel
1.5
Frogs' Legs, Meuniere
1.25
Toulousian Timbale
0.75
Tenderloin Of Beef Larded, Jardiniere
0.8- 1.5
Kernels Of Lamb And Mint
0.85
Escalopes Of Sweetbreads, Vernon
0.7- 1.25
Black Pudding Richelieu, Argenteuil
1.0
Chicken Saute, Palermitan
2.5
Medallions Of Foie Gras, Chestnut Puree
1.75
Supremes Of Guinea Chicken, Chasseur
2.25
Hot House Lamb
-
Roast Beef
0.4- 0.75
Duckling
1.25- 2.5
Capon
4.0
Squab Chicken
1.25
Milk Fed Chicken
2.5
Imperial Squab
1.25
Spring Turkey
4.0
Squab
1.0
Squab
1.0
Squab
1.0
Guinea Chicken
2.0
Broiled Chicken
1.0- 2.0
Cucumber
0.4- 0.75
Isabella
0.6- 1.0
Chicory
0.35- 0.6
Endive
0.4- 0.75
Fresh Asparagus
1.5
Fresh String Beans
0.4- 0.75
Bermuda Potatoes
0.3
Green Peas
0.4- 0.75
Lima Beans
0.35- 0.6
Spinach With Fleurons
0.5
Macédoine Of Vegetables In Cream
0.35- 0.6
Braised Lettuce Au Jus
0.35- 0.6
Brussels Sprouts Rissoles
0.5
Sweet Potatoes, Lyonnaise
0.3
Potatoes Au Gratin
0.4
Fresh Strawberries, Melba
1.0
Financier Cake
0.25
Almond Pudding
0.5
Pears, Bourdaloue
0.6
Peach Pie
0.25
Bavarian Cream Rubane
0.5
Strawberry Parfait
0.35
Pudding Glace, Primrose
0.4
Chartreuse Sherbet
0.4
Imperial Coupe
0.6
Plums
1.0
Peaches
1.5
Grapes
1.25
Fresh Strawberries
1.0
Grapefruit
0.75
Pears
0.5
Tangerines
0.3
Roquefort
0.3
Port Salut
0.3
Camembert
0.3
Demi Tasse
0.15
Turkish Coffee
0.2
Special Demi Tasse
0.25
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