Oceanic Steamship Company Sonoma (1901) · 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 31 dishes

BORDEAUX SARDINES

Stuffed olives

Salad A la Russe

Blue Cod a la Creme, au Gratin

Ox Tongue a la Macedoine

Salmi of Fillets of Wild Duck

Civet of Hare with Mushrooms

Porterhouse of Beef a la Yorkshire

Leg of Lamb, Black Currant Jelly

Young Pig. Apple Sauce

Westphalia Ham au Champagne

Veal, Oyster Sauce

Corn-fed Pork, with Hominy

Brisket of Beef & Vegetables

Mashed Turnips

Asperges, Creme Sauce

Creme Potatoes

Princess Pudding, Claret Sauce

Chocolate Blanc Mange

Orange Jelly

SMALL PASTRY AND CAKE ASSORTED

Vanilla ice cream

Dates

Fruits in Season

Californian Cheese

Cafe noir

Roast Potatoes

New Zealand Cheese

PRUNES

Raisins

Nuts Assorted