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Fraunces' Tavern

Location
Fraunces' Tavern

300 dishes

Date
June 9, 1907

Sponsor
FRAUNCES' TAVERN

Place
NEW YORK, NY

Physical description
FOLDER; ILLUS; 7X9;

Call number
1907-587

Notes
WINE LIST; PICTURE OF BUILDING; SHORT HISTORY TEXT;

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Dish Page Price
Little Neck Clams 2 0.25
Shinnecock Bay Clams 2 0.25
Fried Clams 2 0.5
Clams A La Newburgh 2 0.75
Stewed Clams 2 0.35
Clam Cocktail 2 0.35
Clam Patties (2) 2 0.6
Clam Broth 2 0.25
Clams A L'ancienne 2 0.6
Malossal Caviar (Own Importation) 2 1.25
Canape D'anchois 2 0.45
Canape Caviar 2 0.6
Canape Westerburg 2 0.6
Anchovies In Oil 2 0.5
Celery 2 0.4
Sardines 2 0.5
Saucisson De Lyon 2 0.4
Olives 2 0.2
Sweet Pickles 2 0.2
Pim Olas 2 0.25
Gherkins 2 0.2
Radishes 2 0.2
Dill Pickles 2 0.15
Mangoes 2 0.2
Pickled Walnuts 2 0.2
Pickled Onions 2 0.2
Chow Chow 2 0.2
Consommé, Cup 2 0.25
Consomme, Plain 2 0.35
Julienne 2 0.4
Chicken Broth 2 0.4
Vermicelli 2 0.4
Chicken Broth, Cup 2 0.25
Clear Green Turtle 2 0.7
Puree Mongole 2 0.4
Puree Of Peas 2 0.35
Puree Of Tomatoes 2 0.35
Chicken Okra 2 0.5
Oignon Gratine 2 0.4
Petite Marmite 2 0.5
Clam Broth 2 0.25
Soft Shell Crabs 2 0.6
Broiled Shad And Roe 2 0.75
Bluefish, Broiled 2 0.6
Shad Roe, Broiled 2 0.75
Sea Bass, Meuniere 2 0.65
Chicken Halibut 2 0.75
Kennebec Salmon 2 0.7
Filet Of Sole 2 0.6
Kingfish 2 0.8
Crab A La Ravigote (1) 2 0.45
Lobster, Broiled 2 1.0
Crab Meat, Newburgh 2 1.25
Lobster à La Newburgh 2 1.25
Lobster, Cold, With Mayonnaise 2 0.6- 0.0
Small Steak 2 0.75
Sirloin Steak With Onions 2 1.1
Sirloin Steak With Onions 2 1.0
Sirloin Steak, Plain 2 1.0
Sirloin Steak With Truffles 2 1.5
Sirloin Steak With Mushrooms 2 1.25
Sirloin Steak, Bearnaise 2 1.25
Sirloin Steak Bordelaise 2 1.25
Extra Sirloin Steak With Onions 2 2.0
Extra Sirloin Steak With Mushrooms 2 2.25
Extra Sirloin Steak, Plain 2 1.75
Extra Sirloin Steak With Cepes 2 2.25
Extra Sirloin Steak With Truffles 2 2.5
Tenderloin Steak With Olives 2 0.85
Tenderloin Steak 2 0.75
Tenderloin Steak With Mushrooms 2 1.0
Tenderloin Steak A La Bordelaise 2 1.0
Tenderloin Steak With Truffles 2 1.2
Tenderloin Steak Bearnaise 2 1.0
Filet Chateaubriand 2 1.75
Beefsteak, Tartare 2 0.75
Beefsteak A La Salisbury 2 0.6
Hamburg Steak 2 0.6
Mutton Chops (1) 2 0.25
Lamb Chops (1) 2 0.3
English Mutton Chop 2 0.65
Veal Chop Or Cutlet, Plain Or Breaded 2 0.6
Pork Chops (2) 2 0.5
Pork Chops (1) 2 0.3
Mutton Kidneys Sautes With Mushrooms 2 0.6
Broiled Mutton Kidneys 2 0.5
Calf's Liver And Bacon 2 0.5
Calf's Head En Tortue 2 0.6
Calf's Head A La Vinaigrette 2 0.5
Broiled Ham 2 0.45
Broied Sweetbreads On Toast 2 1.0
Broiled Bacon 2 0.45
Broiled Sweetbreads On Toast With Peas 2 1.25
Chicken Hash With Poached Eggs 2 1.0
Corned Beef Hash And Poached Eggs 2 0.6
Chicken Patties (2) 2 0.8
Calf's Brain Au Buerre Noir 2 0.5
Imported Frankfurter 2 0.4
Welsh Rarebit 2 0.35
Scotch Woodcock 2 0.4
Golden Buck 2 0.4
Spring Chicken, Broiled 2 0.9- 175.0
Spring Chicken, Maryland Style 2 1.15- 2.25
Broiled Royal Squab 2 1.0
Spring Chicken, En Casserole 2 2.25
Squab Chicken 2 1.0
Pate De Foie Gras 3 1.0- 75.0
Roast Chicken 3 0.8- 150.0
With Ham Or Bacon 3 0.45
Westphlain Ham 3 0.75
Tongue 3 0.5
Roast Beef 3 0.5- 75.0
Corned Beef 3 0.45
Sliced Chicken 3 1.0
Assorted Cuts 3 0.75
Omelette, Plain 3 0.3
Omelette With Fines Herbes 3 0.35
Omelette With Kidneys 3 0.5
Spanish Omelette 3 0.5
Omelette With Tomatoes 3 0.4
Omelette With Ham, 3 0.4
Omelette With Mushrooms 3 0.5
Eggs, Scrambled 3 0.3
Eggs, Fried 3 0.25
Eggs, Poached 3 0.3
Eggs, Boiled 3 0.2
With Ham Or Bacon 3 0.45
Scrambled Eggs With Smoked Beef 3 0.45
Eggs, Shirred 3 0.3
Eggs Au Beurre Noir 3 0.35
Bermuda Potatoes 3 0.25
Sautee Potatoes 3 0.2
Baked Potatoes 3 0.2
Fried Potatoes 3 0.2
Saratoga Potatoes 3 0.2
German Fried Potatoes 3 0.2
Julienne Potatoes 3 0.2
Hashed Browned Potatoes 3 0.2
Potatoes Lyonnaise 3 0.25
Potatoes Au Gratin 3 0.3
Potatoes Fines Herbes 3 0.25
Potatoes Hashed In Cream 3 0.25
Potatoes Fried Or Sautee 3 0.25
Sweet Potatoes 3 -
Mushrooms 3 1.0
Mushrooms Under Glass 3 1.25
Asparagus 3 0.75
Peas 3 0.5
Cauliflower 3 0.5
Egg Plant 3 0.4
String Beans 3 0.5
Buttered Beets 3 0.3
Lima Beans 3 0.5
Boiled White Onions In Cream 3 0.3
French String Beans 3 0.5
French Peas 3 0.5
Mushrooms 3 0.5
Early June Peas 3 0.35
Lima Beans 3 0.5
Flageolet Beans 3 0.5
French Giant Asparagus 3 1.25
String Beans 3 0.35
Succotash 3 0.4
Stewed Corn In Cream 3 0.4
Asparagus 3 0.6
Tomatoes 3 0.4
Macaroni Au Gratin 3 0.4
Spaghetti, Napolitaine 3 0.35
Cepes Bordelaise 3 0.6
Boiled Rice 3 0.25
Spinach With Egg 3 0.4
Chicken 3 0.25
Beef 3 0.25
Foie Gras 3 0.3
Anchovies 3 0.3
Tongue 3 0.2
Cheese 3 0.15
Caviar 3 0.3
Sardine 3 0.3
Ham 3 0.15
Club 3 0.35
Chiffonnade 3 0.5
Lettuce 3 0.35
Tomato 3 0.4
Celery 3 0.5
Lettuce And Tomato 3 0.5
Cucumber 3 0.4
Potato 3 0.35
Knob Celery 3 0.5
Asparagus Tips 3 0.5
Jardiniere 3 0.5
Romaine 3 0.4
Cold Slaw 3 0.25
Crayfish 3 1.0
Chicken 3 1.0
Crab 3 1.0
Lobster 3 1.0
Mayonnaise 3 0.1
Tomato, Surprise (1) 3 0.5
A La Russe 3 1.0
Chocolate Eclairs 3 0.15
Lady Fingers 3 0.15
Assorted Cakes 3 0.25
Macaroons 3 0.25
Omelette Au Rhum 3 0.4
Omelette Aux Confitures 3 0.4
Vanilla Wafers 3 0.15
German Pancake 3 0.4
French Pancake 3 0.4
Chocolate 3 0.25
Ice Cream, Vanilla 3 0.25
Grape Fruit 3 0.3- 2540.0
Strawberries And Cream 3 0.4
Assorted Fruit 3 0.35
Bar Le Duc 3 0.4
Apple 3 0.15
Oranges (Each) 3 0.15
Brandied Peaches 3 0.5
Orange Marmalade 3 0.3
Gorgonzola 3 0.25
Roquefort 3 0.25
Camembert 3 0.25
Swiss Cheese 3 0.25
Cream Cheese 3 0.25
American Cheese 3 0.25
Demi Tasse 3 0.15
Turkish Coffee Cup 3 0.2
Coffee With Cream 3 0.2- 35.0
English Breakfast, Oolong Or Young Hyson 3 0.3
Cocoa 3 0.2- 25.0
Chocolate 3 0.2- 30.0
Iced Coffee 3 0.15
Iced Tea 3 0.15
Irroy, Carte D'or, 1898 4 2.0- 4.0
Graves (F. De Luze & Co.) 4 0.65- 1.0
Piper Heidsieck, Brut Ex. '98 4 2.25- 4.5
Haut Sauternes (F. De Luze & Co.) 4 1.1- 2.25
Piper Heidsieck, Brut 4 2.0- 43.0
Chateau Yquem, 1900 (Chateau Bottling) 4 3.0
Pommery, Sec 4 2.0- 350.0
Pierrier Jouet, Brut 4 2.0- 4.0
G. H. Mumm, Extra Dry 4 2.0- 7.0
Moet & Chandon, White Seal 4 2.0- 350.0
Cook's Imperial 4 1.25- 6.5
Montebello 1898 4 2.0- 0.0
All Cordials 4 0.25
Hennessy *** 4 0.25
Martell *** 4 0.25
Bodenheimer 4 0.5- 2.5
Cognac F. C., 1840 4 0.5
Rudesheimer 4 0.8- 18.0
Hochheimer 4 0.9- 150.0
Marcobrunner Riesling 4 2.0
Steinwein Boxbeutel 4 1.1- 0.0
Duff Gordon Sherry 4 0.15
Liebfraumilch Auslese 4 2.5
V. O. P. Sherry 4 0.25
Schloss Johannisberger, 1897 4 3.5
Old Port 4 0.15
Old Tawny 4 0.25
Campanario 4 0.2
Koenigsbacher 4 0.5- 1.25
Assmannshauser Auslese 4 2.25
Assmanshauser Mousseux 4 3.5
Imported Ginger Ale, C. & C. 4 0.25
Domestic Ginger Ale 4 0.15
Zeltinger 4 0.5- 100.0
Seltzer, Vichy, Carbonic, Per Syphon 4 0.25
Graacher 4 0.65- 2.5
Celestins Vichy 4 0.25
Josephshoefer 4 1.5
White Rock Lithia 4 0.15- 0.5
Erdener Treppchen 4 1.75
Apollinaris 4 0.15- 40.25
Piesporter Goldtreppchen 4 1.25- 2.0
Club Soda 4 0.15
Sarsaparilla 4 0.15
Lemon Soda 4 0.15
St. Julien 4 0.5- 175.0
Buffalo Lithia, Per Glass 4 0.1
Chateau Pontet Canet 4 0.9- 175.0
Rhenser Water 4 0.4
Chateau Leoville Lascases 4 2.0
Chateau Margaux, 1896 4 2.5
Bass' Ale, White Label 4 0.3
Macon Vieux (Guichard Potheret 4 0.65- 0.0
Dog's Head Bass' Ale 4 0.3
Guinness' (Burke's) Stout 4 0.3
Pommard, 1893 (Guichard Potheret) 4 2.25
Bass' Ale, W. L. Splits 4 0.15
Burke's Guinness' Stout, Splits 4 0.15
Chambertin, Clos De Beze, 1895 (Guichard Potheret) 4 3.5
Dog's Head Bass' Ale, Splits 4 0.15
Chablis, 1895 (Guichard Potheret) 4 0.7- 1.25
Imported Pilsener, Tulip 4 0.15
Extra Pale, Ruppert's Glass 4 0.1
Sparkling Chablis (Guichard Potheret) 4 3.5
Ruppiner, Ruppert's 4 0.1
Claret 4 0.15- 40.0
Rhine 4 0.15- 4.0