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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Rms Oceanic

February 12, 1900

On this menu 22 dishes

Caviar on Toast
Celery
Puree of Chicken
Petit Marmite
Mutton Cutlets, Tomato Sauce
Squab Pie
Orange Pudding
Hake, Piquant Sauce
Salad
Mallard Duck, Port Wine Sauce, Fried Hominy
Rice
Boiled potatoes
Sea Kale
Brussels Sprouts
Boiled Mutton, Vegetables, Caper Sauce
Capon with Macaroni Cream
Beef, Baked Potatoes, Horseradish
Apple Dumplings
Baba Cakes with Rum
Neapolitan ice cream
Fillets of Herring on Toast
Croquette Potatoes