A New York Public Library website
See problems with this menu? Email us
Imperial Hotel

Location
Imperial Hotel

121 dishes

Date
September 22, 1938

Sponsor
Imperial Hotel

Physical description
28.5x19cm folded; 28.5x38cm open

Call number
1938-0131_wotm

Notes
Menu also contains Japanese text; Arthur H. Rumpf Menu Collection

Map this menu!

Jpeg&svc.scale=0,240&svc Jpeg&svc.scale=0,240&svc Jpeg&svc.scale=0,240&svc Jpeg&svc.scale=0,240&svc
Dish Page Price
Potage Lamballe 2 50.0
Consomme En Tasse Hot 2 50.0
Consomme En Tasse Cold 2 50.0
Potage Minestron 2 0.8
Onion Au Gratin Soup 2 0.9
Assorted Hors D'oeuvres 2 0.7
Krakaw Sausage 2 0.4
Caviar Frappe 2 2.5
Caviar On Toast 2 2.0
Canapes Varies 2 1.0
Crab Cocktail 2 0.7
Fruits Cocktail 2 0.6
Herring A La Russe 1/2 2 0.5
Tunny A L'huile 2 0.4
Plain Omelette 2 0.5
Eggs A La Bordelaise 2 0.6
Omelette Spanish 2 0.7
Scrambled Eggs Bacon 2 0.8
Eggs Cocotte Creme 2 0.5
Truite Riviere Meuniere 2 1.0
Filet De Sole Bonne Femme 2 1.0
Pilaff Shrimps Sauce Americaine 2 1.3
Pilaff De Crabe 2 1.0
Pilaff De Sole Sauce Chateau 2 1.0
"Kisu" A L'anglaise 2 0.7
Sanddab Meuniere 2 0.7
Frog's Legs Saute 2 0.8
"Tai" Grille Maitre D'hotel 2 1.0
Cold Salmon Mayonnaise Sauce 2 0.8
Grilled Salmon Maitre D'hotel 2 1.0
Cold Lobster Mayonnaise 1/2 2 1.0
Lobster Thermidor 2 1.2
Cold Prawn Mayonnaise Sauce (2) 2 1.2
Prawn A L'americaine (1) 2 1.2
Spaghetti Maison 2 1.0
Sausage A Rotir (Special German Sausage) 2 1.2
Vienna Sausage With Sauerkraut 2 0.9
Macaroni Au Gratin 2 0.8
Pomponette 2 0.6
Chicken Croquette Green Peas 2 0.9
Pilaff De Chicken Sauce Chateau 2 1.2
Curry And Rice (Chicken) 2 1.5
Curry And Rice (Beef) 2 1.5
Minute Steak With Fried Potatoes 2 1.5
Salisbury Steak With Fried Onion 2 1.0
Grilled Spring Chicken A L'americaine 2 1.3
Chateaubriand Bearnaise 2 2.5
Tournedos A La Parisienne 2 1.5
Sirloin Steak Fried Potatoes 2 2.0
Mutton Chop With Fried Potatoes (2) 2 1.5
Welsh Rarebit 2 2.0
Chicken, Cold 2 1.2
Ham, Cold 2 1.2
Ox Tongue, Cold 2 1.2
Roast Beef, Cold 2 1.5
Assorted Cold Meats 2 2.0
Vegetable Dish 3 1.0
Boiled Rice 3 0.15
Boiled Potatoes 3 0.2
French Fried Potatoes 3 0.25
Hashed Brown Potatoes 3 0.3
Stewed Tomatoes 3 0.45
Sugar Corn 3 0.5
Carrots In Cream 3 0.4
Artichoke (Hot) 3 0.7
Artichoke (Cold) 3 0.7
Green Peas A La Francaise 3 0.6
New String Beans 3 0.4
Beets In Butter 3 0.4
Cucumber Salad 3 0.4
Tomato Salad 3 0.4
Potatoes Salad 3 0.3
Beet Salad 3 0.4
Vegetables Salad 3 0.5
Combination Salad 3 0.6
Thousand Island Dressing 3 0.25
Asparagus Mayonnaise 3 0.6
Head Lettuce Salad 3 0.5
French Pastry (2) 3 0.25
Apple Pie 3 0.4
Strawberry Sundae 3 0.5
Chocolate Sundae 3 0.5
Chocolate Cake 3 0.4
Fruits Cake 3 0.4
Marron A La Chantilly 3 0.5
Coupe Jack 3 0.6
Pot De Creme Vanille 3 0.4
Meringue A La Chantilly 3 0.5
Pommes A La Normande 3 0.4
Prunes 3 0.5
Mixed Fruits Compote 3 0.8
Pears (Each) (Imported) 3 0.7
Apricots (Each) (Imported) 3 0.7
Peaches (Each) (Imported) 3 0.7
Pears (Made In Japan) 3 0.5
Peaches (Made In Japan) 3 0.5
Pine Apple 3 0.45
Stewed Fresh Apple 3 0.4
Stewed Fresh Figs 3 0.5
Sliced Figs With Fresh Cream 3 0.5
Water Melon 3 0.3
Prosses Cheese 3 0.5
Hokkaido Cheese 3 0.4
Swiss Cheese 3 0.6
China Tea 3 0.25
Ceylon Tea 3 0.25
Oolong 3 0.25
Green Tea 3 0.25
Coffee 3 0.3
Spec. Coffee For 2 (In Percolator) 3 1.0
Cocoa 3 0.35
Chocolate (Drinking) 3 0.35
Fresh Milk In Bottle 3 0.2
Fresh Cream 3 0.15
Roll And Butter (1) 3 0.15
Brown Bread And Butter (1) 3 0.15
Brown Bread Toast And Butter (1) 3 0.15
Bread (1) 3 0.15
Toast (1) 3 0.15
Roll (1) 3 0.15
Vita Weat 3 0.2