Red Star Line (1900) · The Menu Museum

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

On this menu 56 dishes

Celery

Oysters

Green Turtle Soup

Corn fritters

Fried Chicken a la Maryland

roast turkey cranberry sauce

Lettuce Salade

Baltimore Pudding

Neapolitaine Ice Cream

Dessert

Cafe noir

Larded Filet of Beef Bernaise

Asperges en Branche

Tomatoes a la Bock

Turbot Sause Regence Pommes Windsor

Caviar

G. H. Mumm & Co, Extra Dry Champagne

Moet & Chandon Champagne

Sparkling Rhine Champagne

1st quality Fine Vintage, (yellow seal) Claret

2nd quality Good Bordeaux, (green seal) Claret

3rd quality Light, (red seal) Claret

Sauterne White Wine

Rudesheimer White Wine

Hochheimer White Wine

Mosel White Wine

Sherry, Dry Dessert Wine

Port Dessert Wine

Cognac Brandy

Whiskey: Scotch

Whiskey American Rye

Schiedam

Very Old Geneva (Erven Lucas Bols)

RUM

Chartreuse, Yellow

Curacao (Wynand Fockink)

Cocktail

Ale, Bass

Porter, Guiness

Munich, Tivoli

Lager, Tivoli

Lager, American

Congress-Water

Ginger Ale (Belfast)

Saint-Galmier

Soda

Apollinaris

Apenta

Cigars: Havanah imported

Brandy: Hennessy ***

Brandy: Martell ***

Whiskey: Irish

Cigars: others

Cigars: Pygmees

Cigars: Pygmees

Cigarettes