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

U.S.M.S.St. Paul

May 21, 1901

On this menu 27 dishes

Fruit
Quaker Oats
Rice and milk
Omelettes (to order)
Fried Whiting
Cod Sounds and Tongues, Egg Sauce
Smoked Salmon
Broiled Chicken with Mushrooms
Broiled Beefsteak
Fried Sausages
Hashed Lamb a la Zingara
Veal Cutlets, Tomato Sauce
Irish stew
Cold Corned Beef
Broiled Mutton Kidneys
Coffee
Breakfast Tea
Chocolate
Cocoa
Strawberry jam
Honey
Griddle Cakes Maple Syrup
Sally Lunns
Breakfast Rolls Assorted
Fried Eggs and Bacon
Oolong Tea
Jacket Potatoes