A
New York Public Library
website
Explore others!
NYPL.org
Catalog
Research Tools
Picture Collection
Exhibitions
Blogs
Mobile
on Facebook
on Twitter
NYPL Labs
What's on the menu?
Est. 2011
Menus
M
Menus
Dishes
Data
Blog
Help
About
See problems with this menu?
Email us
Rector's
OFF
ON
Full screen view
Dish
Price
Broiled Live Lobster, Chili Sauce
0.8- 0.4
Anchovies On Toast
0.4
Broiled Live Lobster, Stuffed
1.0- 0.5
Caviar On Toast
0.35
Steamed Live Lobster, Stuffed
1.0- 0.5
Tomato, Surprise
0.4
Cold Boiled Lobster
0.8- 0.4
Celery
0.4
Deviled Lobster
1.0- 0.5
Olives
0.25
Stuffed Olives
0.35
Lobster A La Williams
1.0
Lobster, Bordelaise
1.0
Stuffed Mangoes
0.35
Lobster A L'americaine
1.0
Radishes
0.2
Lobster A La Newburg
1.0
Gerkins
0.15
Lobster A La Francaise
0.9
Dill Pickles
0.15
Chow Chow
20.0
Curry Of Lobster
0.9
Chow Chow
0.2
Lobster A La Creole
0.9
Pickled Walnuts
0.25
Escalloped Lobster
0.9
Pickled Beets
20.0
Lobster Croquettes, Shrimp Sauce
0.9
Small Onions
0.2
Small Onions
20.0
Lobster Cutlets
0.9
Sardines
40.0
Stewed Lobster
0.9
Bar Le Duc
40.0
Deviled Crab
0.4
Crab Ravigote
0.6
Stuffed Crab
0.75
Blue Points Cocktail
0.3
Hard Shell Crabs
0.4
Blue Points
0.25
Escalloped Crabmeat
1.0
Cotuits
0.25
Crabmeat A La Maryland
1.0
Rockaways
0.3
Oyster Crabs A La Newburg
1.5
Shrewsburys
0.3
Oyster Crabs Sautes
1.5
Cape Cods
0.25
Stewed Oyster Crabs
1.5
Lynnhaven Bays
0.3
Fried Scallops
0.5
Shell Roast
0.35- 0.7
Terrapin
2.5
Pepper Roast
0.35- 0.7
Stewed Snapper
0.9
Fancy Or Pan Roast
0.35- 0.7
Frogs Legs, Fried
0.75
Poulette
0.75
Steamed, In Shell
0.35- 0.7
Steamed, Washington Style
0.35- 0.7
Broiled, Butter Or Cream Sauce
0.35- 0.7
Escalloped, In Shell
0.5- 1.0
Box Stew
0.35- 0.7
Bluefish
50.0
Dry Stew
0.35
Cream Stew
0.5
Halibut
0.5
Fried Oysters
0.35- 0.6
Halibut
0.6
Halibut
60.0
Fried Oysters In Butter, Tomato S'ce
0.4- 0.8
Fresh Mackerel
60.0
Rector's Combination Fry
0.5
Perch
50.0
Sea Bass
65.0
Oyster Patty
0.5
Oysters A La Newburg, Doz.
0.75
Striped Bass
60.0
Black Bass
65.0
Oysters En Brochette, Doz.
0.75
Oysters Au Gratin, Doz.
0.75
Flounders
50.0
Oysters Algonguin, Doz.
0.8
Filet Of Sole
60.0
Filet Of Bass A La Marguerie
75.0
Pompano
0.5
Fish Cakes (2)
0.4
Clam Cocktail
0.3
Kippered Herring
0.35
Little Necks, On Shell
0.25
Shad, Broiled
0.75
Large Clams, On Shell
0.25
Shad Planked, Whole
2.5
Half
1.25
Steamed Little Necks, Doz.
0.5
Smelts
0.6
Stewed Little Necks, Doz.
0.5
Salmon Broiled
0.8
Shell Roast, Little Necks, Doz.
0.5
Salmon Boiled, Hollandaise
0.9
Fancy Or Pan Roast, Little Necks
0.5
Salmon Cold, Sauce Tartare
0.8
Steamed Soft Shell Clams, Boston Style
0.6
Spanish Mackerel
0.65
Fried Soft Shell Clams
0.6
Whitebait
0.6
Stewed Soft Shell Clams
0.5
Kingfish
0.65
Shell Roasted Soft Shell Clams
0.6
Sheepshead
0.65
Fancy Or Pan Roasted Soft Shell Clams
0.6
Whitefish, Broiled
0.6
Soft Shell Clams En Brochette
0.75
Whitefish, Planked, Whole
2.0
Half
1.0
Minced Clams
0.6
Finnan Haddie, Steamed
0.6
Clam Fritters
0.5
Finnan Haddie A La Rector
0.75
Chicken Consomme
0.5
Chicken Okra
0.6
Strained Okra In Cup
0.35
Tomato
0.4
Canvas Back Duck
4.0
Mock Turtle
0.4
Croute Au Pot
0.4
Consomme
0.4
Red Head Duck
3.0
Consomme In Cup
0.25
Mallard Duck
1.5
Consomme Jelly In Cup
0.3
Teal Duck
0.9
Ruddy Duck
1.5
Chicken Consomme Jelly In Cup
0.35
Mongole
0.4
Reed Birds
0.85
Split Pea
0.4
Consomme Julienne
0.4
Squab
75.0
English Snipe
0.75
Strained Okra Jelly In Cup
0.35
Clear Green Turtle Soup
0.75
Plover
0.75
Rail Birds
0.75
Clear Green Turtle In Cup
0.4
Clear Green Turtle In Cup
0.4
Clam Broth, In Cup
0.25
Clam Chowder
0.35
English Pheasant
2.5
Twitter
Facebook
Tumblr
Google+
Reddit
Pinterest