The Menu Museum

An archive of historical restaurant menus from the New York Public Library.

16,525 menus
64,352 scanned pages
1851–2008

Scans and transcription data from the New York Public Library’s What’s on the Menu? project.

Not affiliated with NYPL.

Uncatalogued scans

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Red Star Line

En route aboard S.S. Southwark · February 27, 1900

On this menu 53 dishes

Blanc Mange
Celery
Jardiniere
Pommes Nature
Paupiettes de Veau, sauce tomate
Filet d'Halibut a l Oily
Cauliflowers a la creme
Potato Croquettes
Roast Duckling "Fassie", apple sauce
Salade Romaine
Apple Tart
Ice cream
Cheese
Coffee
Pommes Chateau
Roast Lamb Mint Sauce
PASTRY
Dessert
CHAMPAGNES
G.H. Mumm & Co., Extra Dry$6.50 – $12.00
Moet & Chandon$5.50 – $10.00
Sparkling Rhine$3.00 – $5.00
CLARETS
Clarets 1st quality Fine Vintage, (yellow seal)$7.50
Clarets 2nd quality Good Bordeaux, (green seal)$4.00
Clarets 3rd quality Light, (red seal)$1.25 – $2.00
White Wines
Sauterne$5.00
Rudesheimer$5.00
Hochheimer$4.00
Mosel$2.00
Apenta$1.00
Apollinaris$0.60 – $1.00
Soda$0.50
Saint-Galmier$0.75
PORT$6.00
Ginger Ale (Belfast)$0.75
Congress-Water$1.25
Lager, American$0.50
Lager, Tivoli$0.50
Sherry, Dry$4.00
Munich, Tivoli$0.50 – $0.75
Porter, Guiness$0.75
Ale, Bass$0.75
Cocktail$0.50
Curacao (Wynand Fockink)$0.75 – $12.50
Chartreuse, Yellow$0.60 – $12.50
RUM$0.40 – $6.00
Very Old Geneva (Erven Lucas Bols)$0.25 – $5.00
Cognac Brandy, Hennessy*** & Martell***$0.50 – $7.50
Whisky Scotch & Irish$0.30 – $4.50
Whisky American Rye$0.50 – $7.50
Schiedam$0.20 – $4.00