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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Occidental & Oriental Steamship Co.

SS Doric · April 5, 1900

On this menu 46 dishes

Green Turtle Soup
Clear Soup
Smelts Mayon Sauce
OYSTERS ON HALF SHELL
Cavaire Toast
Ripe Olives
Fillet of Soles, aux White Wine Sce.
Boiled Red Mullet, Dutch Sce.
Squabs au Croutons, Brown Sce.
Lamb Sweet Breads a la Millinaise
Chicken Cutlets, Sce. Pajuant
Jersey Milk Curry
Fowl & Bacon aux Paisley Sce.
Corned Pork & Cabbage
Leg of Mutton a la Chipolata
Salmi of Duckling & Green Peas
Yaul a Vaunt a Reaw
Roast Beef & Yorkshire Pudding
Roast Beef & Yorkshire Pudding
Roast Lamb, Mint Sauce
Turkey aux Truffles, Sce. Cramberry
Veal, Lemon Stuffing, Brown Sce.
Plum Pudding, Brandy Sauce
Capon aux Compote
Pheasant & Game Sauce
GREEN PEAS
Champignon a la Acme
Carrots, White Sauce
Cabbage
Baked & Boiled Potatoes
Macedone of Fruit
Mince Pie
Cocoa Nut Pudding
Green Gage Pie
Tipsy Cake
Small pastry
Vanilla ice cream
California Apples & Oranges
Asparagras
Crackers
Cling Wall Peaches
Bartlett Pears
Celery
Figs, Nuts, Almonds & Raisins
Cheese
Coffee and Tea