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

Page 1
Page 2
Page 3
Page 4
1 / 4

Norddeutscher Lloyd Bremen

August 27, 1901

On this menu 32 dishes

Klare Schildkroten-Suppe
Kraftbruhe
Feines Ragout in Muscheln
Rostbraten-Italienische Sauce
Mischgemuse
Nuss-Kartoffeln
Kalbshirn nach Villeroi
Englischer Sellerie mit Rindsmark
Kapaunbraten-Madeira Sauce
Ringelotten
Kopf-Salat
Pistazien-Eis
Marzipan-Schnitte
Nachtisch
Fruchte
Kaffee
Clear green turtle soup
Consomme
Ragout fin in shells
Roastbeef - Sauce a l'italienne
Mixed Vegetables
Nut potatoes
Calf's brain a la Villeroi
English celery with marrow
Roast capon - Madeira sauce
Green Gages
Lettuce Salad
Pistachio ice-cream
Marchpane pastry
Dessert
Fruits
Coffee