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

Royal Blue Line

November 29, 1900

On this menu 29 dishes

BOILED STRIPED BASS, EGG SAUCE
Boiled potatoes
DIAMOND BACK TERRAPIN, A LA MARYLAND
ROAST QUAIL, EN CANAPE
CHARLOTTE OF FRUIT, IN CASES
Prime Ribs of Beef, Yorkshire Pudding
Roast Turkey, oyster dressing, cranberry sauce
Mashed potatoes
Sugar Corn
Stewed tomatoes
Candied Sweet Potatoes
ROAST CANVAS BACK DUCK, HOMINY CROQUETTES, CURRANT JELLY
STUFFED TOMATO SALAD, AU MAYONNAISE
English Plum Pudding, Hard or Brandy Sauce
Pumpkin Pie
Mince Pie
PLOMBIERE ICE CREAM, IN CASES
ASSORTED CAKE
Roquefort and Edam Cheese
Lynnhaven Bays
MARIE STUART
Celery
Consomme, in cups
Queen olives
Bent's Water Crackers
ICED CALIFORNIA MALAGAS
Black Coffee
Creme de Menthe
SALTED ALMONDS