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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Norddeutsch Lloyd Bremen

April 15, 1900

On this menu 61 dishes

Austern in der Schale
Huhner Okra Suppe
Fleischbruhe
Kalbsfricandeau, Dauphine Art
Kapaunenbraten
Gebackene Kartoffeln
Birnen & Pflaumen-Kompott
Apfelstrudel
Kaffee
Beefsteak
Speck & Bohnen
Gekochter Reis
Frischer Hummer, Mayonnaise
Sardellen
Anchovis
Delikatess Haringe
Geraucherter Aal
Rotwurst
Mettwurst
Rindszunge
Rostbraten
Geraucherter westfalischer, Schinken
Piccalilly
Oliven
tefelsellerie
Kartoffel salat
Spargel Salat
Gorgonzola kase
Rahm Kase
Lloyd kase
Blue Point Oysters
Chicken okra soup
Beef Broth
Fricandeau of veal a la dauphine
Roast capon
Baked Potatoes
Stewed pears & prunes
Apfelstrudel
Coffee
Beefsteak
Pork & Beans
Boiled rice
Fresh Lobster, Mayonnaise
Sardelles
Anchovies
Pickled Herrings
Smoked eel
Smoked Sturgeon
Black Sausage
Sablathsausage
Beeftongue
Smoked Westphalian ham
Piccalilly
Olives
Tablecelery
Potato salad
Asparagus salad
Gorgonzola
Cream Cheese
Lloyd cheese
Geraucherter Stor