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

Page 1
Page 2
1 / 2

Rms Oceanic

February 21, 1900

On this menu 23 dishes

Oysters
Caviar on Toast
Tomatoes
Turtle Soup
Consomme Brunoise
Striped Bass, Lobster sauce
Veal Cutlets with Ham, Tomato Sauce
Civet of Hare, Mushrooms
Beef, Baked Potatoes
Haunch of Mutton, Red Currant Jelly
Capon with Corned Ox Tongue, Cream Sauce
Cauliflower
Fried Egg Plant
Puree Potatoes
Braized Cumberland Ham, Spinach
Pate de Foie Gras au Truffe
Salad
Black Cap Pudding
Rhubarb tart
Chocolate Eclairs
STRAWBERRY ICE CREAM
Herring Roe on Toast
Boiled potatoes