Occidental & Oriental Steamship Company (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 46 dishes

Anchovy toast

Celery

Radishes

Pickled Walnuts & Onions

Mock turtle soup

Consomme

Baked Shad, Wine Sauce

Pickled Salmon Bellies

Braised Pigeons aux Petit Pois

Fricassee Calves Head

Oyster Vot-au Vaunt

Apricot Fritters

Corned Brisket of Beef with Cabbage

Fresh Ox Tongue Sauce Alleman

corned pork & sauerkraut

Veal with Parsley Sauce

Curried Pork & Rice

Prime Beef & Browned Potatoes

Mutton & Jelly

Chicken Stuffed

Ham & Champagne Sauce

Mashed potatoes

Boiled potatoes

Baked French Carrots

Fricassee Parsnips

Ginger Pudding Cinnamon Sauce

Mince Pie

rhubarb pie

Peach Merringue

Cream Puffs

Marble Cake

Pound cake

Fruit Cake

orange sherbet

Fresh Oranges

Stewed Apples

Preserved Ginger

Figs

Nuts

Raisins

Crackers

Coffee

Tea

Swiss cheese

AMERICAN CHEESE

Edam Cheese