Norddeutscher Lloyd Bremen (1900) · 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 64 dishes

Blue Point Oysters

MULLIGATAWNEY SOUP

Beef Broth

Fricandeau of veal a la bechemal

GREEN PEAS

Roast capon

Baked Potatoes

Stewed pears & prunes

Rhubarb Tartlets

Coffee

Beefsteak

Roast Leg of Mutton, Jelly

Boiled rice

Fresh Lobster, Mayonnaise

Sardines

Anchovies

Tablecelery

Dutch cheese

Lloyd cheese

Chester Cheese

Red beets salad

Pickled Herrings

Smoked eel

Smoked Sturgeon

Liver-sausage

Brawn

Roastbeef

Corned beef

Boiled Yorkshire ham

Cornichons

Picalilly

Austern in der Schale

Mulligatawney Suppe

Kraftbruhe

Kalbsfricandeau nach Bechamel

Junge Erbsen

Kapaunenbraten

Gebackene Kartoffeln

Birnen - & Pflaumen-Kompott

Rhabarber Tortchen

Kaffee

Beefsteak

Gebrat. Hammelkeule, Gelee

Gekochter Reis

Frischer Hummer, Mayonnaise

Sardinen

Anchovis

Delikatess Haringe

Geraucherter Aal

Geraucherter Stor

Leberwurst

Sulze

Rostbraten

Cornedbeef

Gekochter Yorkshire Schinken

Essiggurken

Piccalilly

Tafelsellerie

Kartoffel salat

Rote Beeten Salat

Edamer Kase

Lloyd kase

Chester Kase

Potato salad