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

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Red Star Line

En route aboard S.S. Westernland · February 27, 1900

On this menu 27 dishes

Celery
Oysters
Anchovies
Potage Oxtail
Halibut parseley butter sauce
Pommes natures
Sirloin of Beef a la Russe - Macedoine
Baked York Ham au Champagne Epinards
Roast Brusselles Chicken Lettuce Salade
Ginger Pudding - Pancakes
Vanilla ice cream
Assorted Parisian Pastry
Dessert
Cafe noir
CHAMPAGNES
G.H. Mumm & Co, Extra Dry$6.50 – $12.00
Cognac Brandy, Hennessy***& Martell***$0.50 – $7.50
Whisky Scotch & Irish$0.30 – $4.50
Whisky American Rye$0.50 – $7.50
Schiedam$0.20 – $4.00
Very Old Geneva (Erven Lucas Bols)$0.25 – $5.00
RUM$0.40 – $6.00
Chartreuse, Yellow$0.60 – $12.50
Curacao (Wynand Fockink)$0.75 – $12.50
Cocktail$0.50
Ale, Bass$0.75
Porter, Guiness$0.75