Kroch Library’s menu collection is a cornucopia of culinary history By Beth Saulnier

mong the many treasures in research by historians, designers, journal- travels around the country and the globe: Cornell’s Rare and Manuscript ists, economists, and more. “They are while the bulk are from North America, A Collections are some 12,000 slices advertising, so they need to catch the there are also menus from through- of gustatory life: original copies of menus customer’s eye with an appealing design out Europe and as far away as Japan and dating from the mid-nineteenth century and enticing descriptions. They preserve New Zealand. “It’s a hidden gem—it’s not onward. They come from establishments evidence of what people ate and what talked about as much as it should be,” says far and wide—hometown spots to fancy foods were popular. They allow research- Heather Foulks Kolakowski ’00, a Hotelie boîtes, tiki bars to railway cars, ocean liners ers to trace the rise and fall of certain food who’s now on the faculty as a lecturer in to family diners. “It’s fascinating to see the trends, or when the culinary traditions of food and beverage management. “It’s really depth and breadth,” says Lance Heidig, a interesting to go and see the menus, not reference and instruction librarian on the ‘Menus can help answer so many only from a culinary standpoint but also Hill who has helped faculty use the menus from an anthropological one. The histori- questions,’ says curator Katherine in their classes. “You see restaurants across cal context is really cool—how preferences the whole spectrum of dining out—we’ve Reagan, ‘because they contain so and tastes change, and also how terminol- got famous places, but also chains and little many layers of data.’ ogy and phrases that were commonplace mom-and-pop shops. It’s really fun to look in the late 1800s or early 1900s are not at these things and compare them. There’s other regions and cultures of the world frst common now.” so much of everything, I’ve barely scratched appear in America and in what form.” As examples of dishes that once popu- the surface.” About half of Kroch’s menus—some lated menus but have fallen out of favor, Housed in Kroch Library, the collec- 6,000—stem from a collection origi- Kolakowski cites terrines and aspics, as tion—technically several of them, some nally amassed by hospitality legend Oscar well as “offal” like chicken livers and sweet- with specifc foci such as airline menus— Tschirky and donated to the Hotel school breads; in more recent decades, she notes, occupies dozens of storage boxes. Since only following his death in 1950. Known as Chilean sea bass was widely popular on a relative handful have been scanned, pars- “Oscar of the Waldorf,” Tschirky served seafood menus, but nowadays the species is ing this culinary treasure trove involves as maître d’htel of New York City’s considered endangered. Kolakowski gets a diving in and exploring. (Like the rest of Waldorf Astoria for an astounding half- particular kick out of the prices on century-

Kroch’s holdings, the collection is open to century, from 1893 to 1943. TSEGAMI (“Few ever C:TOUHOUGRH old menus, RLLENRO with AERA elaborate MDN feasts CTPIRCSNUA available NOITCELLO S the public, at least in normal times; due to knew his surname,” the New York Times for what would now be the cost of a latte. COVID safety regulations, access to the said in his obituary, “but three generations “But I guess it’s all relative,” she says with reading room is currently limited to of travelers and diners-out were fattered a laugh. “Back in the day it was probably a members of the Cornell community who because their opulence, their social posi- very expensive meal.” A fan of Cornell’s are participating in surveillance testing, tion, or their public standing entitled them menu and cookbook collections since her and advance reservations are required.) to call this former busboy Oscar, and bask undergrad days, Kolakowski has used the “Menus can help answer so many ques- in the expansiveness of his famous genial Kroch holdings as a teaching tool in her tions, because they contain so many smile.”) The rest come from a variety of classes. “The composition of a menu is core layers of data,” says Katherine Reagan, the sources, including a collection begun by the to a restaurant,” says Kolakowski, who also Ernest L. Stern Curator of Rare Books & Hotel school in 1930 and contributions by holds a degree from the Culinary Institute Manuscripts, noting that they’ve informed alumni who’ve amassed them during their of America. “What you choose to sell ties›

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MA21_menu_PROOF_5_JBOKr.indd 36 2/25/21 4:42 PM MARCH | APRIL 2021 37

MA21_menu_PROOF_5_JBOK.indd 37 2/23/21 1:07 PM LES HORS D'OEUVRE #u ~e<:i c~ ~4U.d- - cf:e.,~sH~, 'cfeo ~ €.M.-

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in to how your kitchen is set up, how the food is presented on the plate to the guest. The menu sets the operational standards for a lot of aspects of the restaurant, but it also sets the ambience and expectations that guests have when they come in—the type of paper you use, the colors. Is it in a binder? Does it have pictures? Does it have wine pairings? Does it talk a little about the history of the restaurant? All of those things really add to the guests’ experience.” While many of the menus in the collection are from long-gone local estab- lishments, others represent well-known eateries or chains—from the mass market to the height of elegance. There are exam- ples from IHOP, Chili’s, Long John Silver’s, Olive Garden, Pizza Hut—and from L.A.’s famed Brown Derby, La Tour d’Argent and Maxim’s in Paris, and numerous iconic NYC spots, from the 21 Club to the Russian JET AGE (top and above): Dining on Pan Am during the golden era of Tea Room to Tavern on the Green. “We air travel in the 1960s. Previous page: From a hotel in Japan, 1960. talk about chefs like Escoffer and Paul

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MA21_menu_PROOF_5_JBOKr.indd 38 2/25/21 4:42 PM ~-D;c.....:INE=----'----=R=-=-=-A=--=LA'---CAR=---==-=-T=-=E-=- lA-<)d,' I/\.0..M..., NIAN CAVIA~ odt..-hU~ :ACIES

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Bocuse, and they seem like these mythi- But it’s not only important because it was including luxe repasts on the Union Pacifc cal fgures,” says Aaron Adalja, an assistant at the top of the World Trade Center; it was Railroad, Pan Am, and Cunard’s White Star professor of food and beverage management incredibly signifcant in cuisine because it Line. And as Heidig points out, the collec- at the Hotel school who has also used the set so many standards in fne dining.” tion is still being added to; one alum, Paul menu collection in his classes. “But when Refecting both Tschirky’s interests and Fishbeck ’56, has been annotating and I can show students a menu from Bocuse’s the Hotel school’s pedagogy, the menu sending in menus from his global travels iconic restaurant in France—when they see for decades. “What we have in Rare and that manifested physically—it really drives ‘The menu sets the operational Manuscript Collections are the raw materi- home the idea of how these chefs shaped standards for the restaurant,’ says als of history,” Heidig observes. “They have modern cuisine.” questions embedded in them, and they’re Professor Heather Kolakowski ’00, As Adalja and Kolakowski both note, just waiting for researchers to come and ‘but it also sets the ambience and among the most striking items in the fnd the answers. And these are living, collection are menus from Windows on expectations that guests have.’ growing collections. We’re documenting the World, the famed restaurant atop the the past, but we’re also documenting the North Tower of the World Trade Center collection also includes numerous examples present.” that was destroyed in the September 11 from hostelries around the world—not only A sampling of Kroch’s many menus terrorist attacks. Kolakowski has vivid for regular meal service but for banquets appears on the following pages. memories of dining there as an undergrad (some of them eye-popping in their Gilded during a class trip for a course in restaurant Age opulence) honoring people and organi- Do you or someone you know have a collection entrepreneurship—yet as Adalja observes, zations. There are menus from Hotel Ezra of menus that might be of interest to Kroch? While space is limited and the archives are unable “there’s an entire generation of students Cornell, the school’s annual student-run to accept every offer, they welcome inquiries about who don’t know about Windows on the hospitality conference, as well as those that potential donations at [email protected]. World because they were born after 9/11. refect a bygone era of elegance in travel,

MARCH | APRIL 2021 39

MA21_menu_PROOF_5_JBOKr.indd 39 2/25/21 4:42 PM HORS D'OEUVRERIE

GIRAFFE .70 ELEPHANT 1.50 Grilled Hamburg Patty Tomato Juice or Soup Mashed Potatoes with Gravy Sliced Chicken Rolls Butter Mashed Potatoes Rolls Milk Butter Milk Ice Cream

BEAR 1.50 LION 1.00 Soup or Juice Tomato Juice Baked Ham with Surprise Sauce Roost Sirloin of Beef Mashed Potatoes Vegetable Mashed Potatoes with Gravy Rolls Butter Milk Chocolate Sundae Milk Ice Cream SEAL .45 ZEBRA DELUXE AND SIMPLE (clockwise from top left): .55 Peanut Butter Sandwich Windows on the World, the elegant restaurant lost on Cup of Soup Ice Cream or Coke 9/11; a 1922 banquet in Cleveland; hotel cocktails, Mashed Potatoes with Gravy Milk Vegetable Rolls Butter 1949; kids’ cuisine at an Ohio hotel, circa the 1960s. Milk Ice Creom PARMLY HOTEL

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MA21_menu_PROOF_5_JBOK.indd 40 2/23/21 1:07 PM SLOE GIN FIZZ

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MARCH | APRIL 2021 41

MA21_menu_PROOF_5_JBOK.indd 41 2/23/21 1:07 PM ?ET NEVER TOUCH THE GROUND IS JUST A SAMPLE OF THE MODERN ODE ISLAND RED CIUCKENS WAY ARE RAISED

CHARLES PTNCO •LUSCNMANN'S COCKTAIL SLOI! GIN SUGGESTIONS COLLEC I fll 1---~ n1ini .25 7 ------.-=-ld Manhaltan .25 Fashioned .25 Bourbon Bacardi ,35 Highball .25 Scotch Highball Whiskey Sour .25 .25 Gin Fizz .25 Sloe Gin Fizz .25 SEE WINE IJST '500 LOS FELIZ 9625 BLVD. Willard's PICO NO. 9427 (TWO PLACES ONLY) BLVD. CR. 9796 IDinners CHICKEN $1.25 FILET MIGNON, MUSHROOM SAUCE BRACE OF DOUBLE TiilCK LAMB CHOPS $1.25 NEW YORK STEAK $1.40 $1.25 (SEBVED ON SIZZLINGPLATIER) All Dinnen ln,ludt: Chicken TomciioBouillon Hearts o1 Crisp Lettuce, Willard'• Dreuing Creamed Mashed Potatoes Chicken Country Gravy Vegetable Southem Com Poneo Individual Orange Blossom Honey Pan Hot Biscuita Home-Mada Apple Butter Choice W'allard'a Own Apple ol: Pie (A LA MODE EXTRA) Orange or Pineapple Ice Old Fashloned Ice Cream Silex Coffee ALL WHITE MEAT CIUCKEN DINNER Each Extra Piece of White Meat 50 cents $1.75 While Rocle.SO Ginger Ale .SO Lime ltickey .SO Beer .15 • .20 WE SERVE A CHILDBEN"S POBTIOH To ThoM Under 12 Yecm,-For HaH Price Please Lock Your Car SALAD BOWL AND ..:HOJCE OF CAIFS JJVEB AND BACON BROILED LAMB CHOPS as· • • • DUaEBT PllEMJUM HAM STEAi[ FBENCH FB1ED POTATOES as·

VARIED TASTES (this page, clockwise from top left): A ribbon detailing the fourteen sumptuous courses at an 1851 banquet at New York City’s Astor House; dinner in 1930s Los Angeles; vintage “table tent,” source unknown; Big Red alumni bash, 1902. Opposite page, top left and middle: California seafood, 1972. Top right: Breakfast at the Condado Beach Hotel in San Juan, Puerto Rico, 1952. Bottom: Meaty offerings at a mid-century Arizona steakhouse.

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MA21_menu_PROOF_5_JBOK.indd 42 2/23/21 1:07 PM ~EAFOOD APPETIZERS SNltlMPMEATCOCIITAll · 1.10 fllESK OYSTERS, l>IHIIJ. • - - 2.10 SALADS =:::::r::nAll . . . ::: FRBil CUMS,",,.,.., : LUN =::;:--:~l u~ ,I~,,,. ON : ::~ STEAMEDCUMS,wmu nnu 0110 .. nA111 BAYOU O'fSTEII COCIITAIL t~ ~ SUGGESTIONS • 1.05 KING CRAB CLAWS, 2.11, ClUNCMIH'llDUOffll.U01'MJ 0U11PIA0YSTERCOClTAll ...... ,. COll • 2J5 • 2.30 SOUR CREAM HERRING- • 1.2(1 SQUID .75 CRACIIED FR~ CW,co,1 Stall,pl"attla!ONA- cunm - l.90 OYSTER STEW ot 1m,n1 3.50 1.15 1.75 ~All $u.,.tMt$Al.Atl'$WflH ~AbaioneGourmel 1.00 OlTMPIAO~J~~CHAIO-UI.H uo 3.00 ANTHONY'S DRESSING ~ff'OIIAp -w (ruNA 2.35 r~;;;~;•-:\;::;:•CLAM CHOWDER:=.::= ) SAUD-...1 UiO AVOCADO 2.~TUNA SAND'\'ICHES CRAB ACCLAIMED ENTREES SUPREME, uo REGULAR• 2.95 .... SUPREME,SMALL • 2.10 .. UO FISH& CHfS (lNOUIHMIOOSB"mR) CW, LOUIE 2.10 °"····Shranp$alads-twich SCALUJPS{S...te.i) BOROELAISE 315 .. -•-. •••• 2.85 CRAB, LOUIE, 1.60 SIIJIIICUIUTS ...... 215 SMALL._--. 1A5 Abaloneltelll ____us Sff£lL FISH •.•..•••..FRIES 2.95 -- .., FRID SHRW. . . .••.••... us Abalone______... .,.._------_ 2.35 ICEI.ANOIC FRlm LOBSTER .•.. 2.95 ""'""'""' . uo MIXIDFRIES ••••••••..•••. 2.60 SHRIMP FROG LEGS•.•..•.•...... SUPREME, SALADS DIGCRAB CIAWS, 3.4D REGULAR• 2.40 ""' ...... 2.65 PRAWNS SUPREME, T- (Albac:cn) IIT£RIIATIONAL•..... 3.95 SMALL I.OJ Tomato CClnbo1.15 Sl'.AI.IIIPS,'"" ••••..•••••. 2.70 SHRIMP, c.lif.ShrtmpT_.ec.nbo_2J.I ABAl.(N~mo ...... LOUIE.__ - 1.10 4.75 SHRIMP, LOUIE, CrabTllffllloColieo. ____ 2..41 SMAll ...... ,,..-. 2.15 AVOCADO-SHRIMP 1,,UNCHEON------SPECJAU'IE8 LOBSTER "' SMIIMP SUPREME,REGULAR• MOODU IUMOffll uo r;.JiJ.n.••I• T""'J N-• &OYSTERS CRAB SUPREME, .,,.o.,_,,, _ __,1.tl SMAlL 3.10 LOBSTER,LOUIE u-1o -- C.95 LOBSTER, LOUIE, SMALL .__ ,,._q 3AS AYOCAOO-L08STEJI 3.45 ....,. COMBINATIONS _,,.,. SUPREME, REGULAR• 3.20 SUPIEME, SMALL Zll - -­ DESSERTS COMB~LOUIE 1.ou1o "'-n1 ~ COMB.,LOUIE,SWJ.L · · · · J.!15 .___ 2.65 ... sr-1Um.w=-:.::.-•E .. JO: AYOCADO·CIIMBINATION 2.65 .l.lfllN'f1CMlNIOfll - - l5c

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Children's Menu 75c Po,Ck//,l,..,On.ly ()ROUND SIRLOIN TIPS FR!EDCHICl(EN=ro..,,., ShflmpCo

MARCH | APRIL 2021 43

MA21_menu_PROOF_5_JBOK.indd 43 2/23/21 1:07 PM FO "Chicken,n ~. rcoi,,,,;"'11ea, FRESH FRUIT SERVED Z:00 A. M. O•ily) ½ FRIED CHICKEN SUNDAE I :0o A. M. to SILVERWARE_ se (I WITHOUT Potat0es ~II ~resh Fruits in of Shoestring iJUC cream Cobs Buttered Rolls' Whippecf • IO Jug Honey, Hor garnish 0 s~~•~:,';;~:;;;:}'"P 3 t'.~;:'::':,~ Salad... . LIVERS AND Cr•b Meat ...... ··········· :1 FRIED CHICKEN .. SOc Fresh S,1,. Sh0estring Potat0es Ri GIZZARDS, Double Stuffod T,.,,.,, ,.,,. Ch;,,,. of o,.,,.ng 25 le, Bowl. Choiee 30 ~.,., Sp.,;,1 S.lad O,e,,;ng:.·.•...... S.iad. Choice of ... 35 Double Ri All•- Vegetable Potato S.iod Plate 3$ Ice ChiokenSh,;.,,p,. S.i,a and T.,,., Sauce. C~•nationF,.,, Ju.,,bo 35 Tempting '"•d S.iad...... fiom. Potato . .... 30 Top Cold Tena.,,, 1, King With fiot Bi,cuifs... 35 F Die.a Turi

CLUB Hous 3~~~~~~:., Jc lettuce. Mayonnaise SALAD PECIAL C California Fr lettuce and Pineapple a Col Spanish MEAL Made With GEJ!MJNAI'E:D CORN SIONr.£ssWl£N£Rs and PllRE MEAr, 'vt~""""'° Wiu,Our SPecjaJ Sauce an,9-ii~'",,'!"!.

SOMETHING FOR EVERYONE (this page, left and above): San Diego drive-in, 1940s. "q'ouff~ Right and below: Classic Greek diner, Manhattan, 1971. Opposite page, top left and ON SEE MENU bottom: Copacabana nightclub, mid-century Manhattan. Top center: Chicago hotel bar, mid-century. Top right: New York World’s Fair restaurant, 1964. GYRO­ .GYRO

Iii,,,/ I "f-r/ TO OlJTGoJNG WE PAY SPECIAL AlT£NTIONPARTIES . ,95 OIIDERS ANO OFFICE ••c~ to D~, ..... GY~O-GY~O • 20 SOUVLAKI (SIiis/, Kebab) - ...... _ ,95 btt t4e Mon u,fio SHISH KEBAB I/ you can't lust p/ione /or oa, AVENUE 21 CREEK come to you.. 835 3rd .95 tfie D~r can. Street) l~n aaggeslio,u (Corner of 51st 22 HUNGARIAN 5Hl6H KEBAB... Hot and Hearty D~r With lOJ'I\I (Served on Middle-Eutem broad Pl 8-3211 4 COL~P.":· fresh tomatoes and onions). ... ~::. .':'•~ - KO~! 10 DELPHINIAN 1.95 ... 1.65 A GENUINE GREEK TREAT 11 SHEPHERDS• SKEWERED Mutton_ ...... 1,95 TONCUE (Napoleon's Delicacy) ...... -...... 23 IN TOMATO SAUCE MOUSSAKA of our 12 SUCKLINC PIC and 1.75 and one rice pilaf or roast potatoes 24 BAKED LAMB Hellenic favorite eu­ 0 rice pilaf-----·----~- A apeciafties. Baked (Served with l'tyle Creek Salad") with most famous seasoned ITOUnd our country KHORESH KARAfS (Braised Lamb 1,75 slices with 'W;th 25 - ...... -...... --.... -.. _ .. plant potatoea. Topped Persian Style) 1, 75 meat and . 1.45 · ...... --··---··-· LAMBwi11, aplnacl, Cream sauce. GYRO 26 BRAISED ...... 95 13 ISRAEu (Lea-of Lamb) -~5 DESSERTS ~§ /B•oti ...... -...... APPETIZERS FOR THEperfect GOURMETbe,linnin& ;4 CREEK .95 ..... -...... _•-..... _·-·-.. -...... describe this 4 Beef)...... BAKLAv~ - .....- ...... _ .35 No words to incredibly li&flt flaky PERSIAN (L. of L...... - Try it in its 15 bread with CALAKTOBOURIKO ,35 to a meaJ. crust. Middle-Eastern ..321 I ,55 (Served on onion,) KATAIFI ...... -...... ·-•-.. - ...... ____ . Pl 8 -~• .. •-.. -...... ,55 tom~tpe• ~4 CREEK SPINACH PIE GE S' ~~ 2 CHEE:!!£'Pl£ -----..... ,75 ' BEVER A 835 3rd AVENUE :3 CRtEK ---·---... , 75 ...-...... 25 51st S:rcct) 4 GREEK MEAT PIE ---· .. ·-··-... -...... -...... •-- (Corner of TlJRKISH COFFEE•- ...... -.. .20 N. Y. 5 CREEK CHICKEN PIE FROM SOCRATE'S SYMPOSIUMS1.75 - ...... -... --... - NEW YORK, AMERICAN COFFEE ·•·..... ,25 EAsr TREAT 15 BOXADEs (Sweett,readsr.:::,...... _····-- .... 1.75 A MiDDLE SANKA - ...... ····--...... _. __ ...... __.aq ..inoistyi, :::~ 17 PERSIAN Sw-r•ad•- - ...-- ...... _._ , 6 ~~Es' 1,45 ...... ·-·•-...... sn,sn,mg Penian Style ~ ...... -...... -...... -...... 21 -· : STlJf'FED EClOf>t.ANT Rout Potatooa) MILK Mrved wltlt ,..,.-EZEDAKIA (The above ...... -.....1. 75 BYZANTIUM STYLE 1.75 SOFT DRINKS .25 18 -•- ...... - ...... _ SMYRNA MEZEDAKIA ...... 19 COCA COLA ,25 A TRUE GRECIAN SPECIALTY Braiaed In Imparted Wine -- ...... - _ TAB ...... -...... 9 PAST1T510 - ....·····-- .. -...... __ ,25 well ·seuon~ ~1;:!!j•, ..Up ...... with delr­ SEVEN .. Baked m&C&r6ni with 11. ':::r::!.::;:::; ::: ...- ...... -..... - ...... _ .25 &Tound meat and topped 1.45 ROOT BEER · cioua cream sauce.---·-· FOR OUTCOINO OROERS EXTRA ON EACH ITEM

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MA21_menu_PROOF_5_JBOK.indd 44 2/23/21 1:08 PM ~ !,!. 11W 1 ~· ~ ~-­,...

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MA21_menu_PROOF_5_JBOK.indd 45 2/23/21 1:08 PM SANDWICHIS JUICES ---

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---THNll.nY M l._... ~l!~";:.:-,.:::- ~~ SIDI OROIRS -- ~~-:::? .. ,_,.._,.

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Oysters on half shell 25

Piel'l'e le Grand 40 Reine Hortense 40

Lobster a la Waldorf 1 00 Lamb Chops l\Iaintenou 90 Hashed Regence 80 Eggs Gorenflot 50

Roast Spring Lamb mint sauce 90 Roast Capon· 90 Roast Beef 60

Bermuda Potatoes 25 Fresh Asparagus l 50 Fresh String Beans 75 Macaroni au gratin 50

Lettuce Salad 50 Tomato Salad 60

Chantilly Cream Puffs 20 French Custard 30 Sliced Apple Pie 20 Strawberry Tart 20 Savarin Marquise 30 Orange Souffie 50 NATIONAL TOUR (this page, clockwise from top left): Many choices at IHOP, circa the 1960s; an Ohio Coffee demi-tasse 15 seafood restaurant from mid-century; a famed New Orleans fne dining establishment (still open today) in Thursday, March 16, 1893. 1952; lunch at the Waldorf, 1893. Opposite page, top left: Breakfast at a Maine lodge in 1951. Top right and bottom: New York City’s legendary Russian Tea Room.

46 CORNELL ALUMNI MAGAZINE

MA21_menu_PROOF_5_JBOK.indd 46 2/23/21 1:08 PM ,... ,,~ :'f'v ii{. ,~lf~i~<i 1@1~1

TUESDAY, /,Ur.UST 21, 1951

BRJ:J.!CF'/,ST

Chilled Rolf ofoperrutifhp:~~~~;,•~~~o~;o;~gs, 'l'oll\fltO Juice, Prun~ it Juice, Iced c;mtoloupo, ,pplc""Souce, Gr~pe sin Melon, VB Ju~po or t~~~o~uf~~co, er , on Muffins, nougtinuts, French Toast, Raisin-Br Cinnamon Toa'.'st, pancakes or l or sevcronco I,odge cooket .. areal, sot Ootmoo cero£1lSt Any Dry ceroo.l d any •~ry Eggs serve Porolor Omelet or rea 'IJnY you \'ilSb , pro )'le f 11: Broilod B,.'\._~'l / /f Grilled l{Ot:l Beverages1 k sonko, postum , • coffeo,,lkM11ot Chocolate ~ autterm • · -TONIGHT· sellcomp the Mog1c1o.n M pori ~1011 Room at 8140 P. ·

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RTRZllcusb-15.25 RTR Espcci::tllylmponed Smoked Salmon­ lrcWld-Killorglin, Kcrry-19.75 RTR Assorted Pastrics-4.00 Scotland-ls.le of Mull-19,75 RTR Sherbet Cams-3.50 Bclup Malossol Caviar-42.00 the ounce Russian Cr:eun-3.75 Qscua Malossol Caviar-38.00 the ounce Charloub-4.oo ScTrup CaTiar-34.00 the OUIICC Bakb~-4.00 Narur.J Pressed Black Caviar-29.00 the ount"C Bakl:a~ with Sour Cre:am-4.50 Kashaa La Gouridf-3.50 Red Caviar, Ch~~~~~ Onions-18.SO Ha.lY'.lh-3.50 Lodichka-4.00 Pickled Herring in Sour Crcam-7.75 Yogurtc:'.~~c~~H.·;-3-50 NoY'.I~w:tm::i~C::. 8~:!-13.75 Eggplant Oricntalc-7.00 BJ:ackbcrryWincJcUowith Ch°CPChd::W~~~-00 Im~~ ~be::.~\o Fruit Comp0

RTR Specialty of the Iby-17.50 Bclup Malossol Caviar with Eggplant a La Russe, au Gr:.uin-13.25 Blini and Sour Crc-:lm---44.00 Mwhrooms a La RUMC,au Gracin-13.25 Red Ulvi:u with 8oupswithcvr[QfoC Blim:hiki with Cheese, Sliced Apples or Blini and Sour Crc:am-23.50 ieverqges ChCf!Y Prestt\-c:s:md Sow Crc:un-12.75 Fresh Natural Ho< Boisdu with Sour Crom Simiki with Sour Crcanl-12.75 Pressed Caviar wi1h Cold Botseht with Sour Cream (in ~n) Blini and Sour Crc:am-32.00 •' Cafe RUMC(Coffee with RU§QanVodka)-6.00 RTR Soup du Jow ~~~l~us~~ei7.~1-so Oser.ta Malossol Caviarwith / Ho< Chocolate Chafupin Consommc Beef a La Scroganoff-18.00 Blini and Sow Cream-41.00 '(Vodb., CoffCCLiqueur. Hm Chocola1e)-6.SO 5.50 Shashlik Cauca.sian-18.25 Scvruga Caviar wi1h Hot Chocolate a Li. Russe Cocclcues Pojarsky-13.25 Bli.ni and Sour Cream-39.00 N:i.futniki-13.25 eoW~~!ic\';;tci=~~:!.oo luli Kcb3b-13.25 i!sl\!!="l~J:~~h Coffee Vienna ,. Cotdettc de Vob.illc-17.50 Blini and Sour Crcam-24.00 (Coffee with Whipped Cream)-2.50 Esprcs,o-2.25 lrishCofTce-5.50 Coffee-I.SO RTR Tea in a Gla.u-t.50 RTR Tea in a Glas.swith 5anlwfehes Cherry Prescn·es-2.00 Iced Tea o< Coffcc-2.00 RTR bkmka-15.25 Milk-1.50 on Cold Cotclcn:es Bbck Bread-9.25 RTR Chicken Salad with Capcn-12.50 Decaffeinated Coffcc-1.75 s!o~ja~oSnli:td E~ RTR ChcC!i S2bd-12.50 ~=~iJ~ RTR Steak Tanarc with Egg Yolk, Smoked Ham and lmponcd Swi$ Cheesc-9.00 Anchovies, Capcn-16.75 Smoked S:umon with Bermuda Onion-14.00 RTR Cold Cot1:le1tePlauct-10.50 Imported H:.un and Tur:kcy, Smoked Tongue and Salami Pbnct-10.50 099sarul Orne/ems Letrucc :md Cole Slaw-l0.00 Sliced B1east of Twkcy Planet-11.25 Smoked Tongue and Iruponcd Half Rom Dudling-16.75 SwissChcesc-9.75 Red CaTiar Omelette with Sour Crc:un-19,75 Turkey, Tongue, Smoked Salmon, Eggswith Smoked Salmon-14.75 Cole Slaw-13.25 B~ of ¥:rk~:f:~t~~.!3:;;d~ce-9.00 Shl'lmp Salad with Russian Orc5Sing-15.75 E~gs~tzru~h1~-=-1-~-r Club a La Carnegie HaU · Baron, Turkey, Frui1 Salad v.ith Cot1ageChCC$C-I0.50 Eggswith Bacon or lmponed Ham-8.50 Letruc~~o~~Ll;:i~;;1u~t;,I0.00 French To-astwith Prcsen-es-8.00 Cole Sl:aw-9.00 Chicken Uvcr Omclettc-9. 75 Roast Turkey with Smoked Tongue 1ind RED AND WHITE Imported SWU.SChcesc-11.25 Ruuian Specialties Om~o~:!,H:I::::=~hr~~~~-50 are deJcribed on back of menu

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