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 43 dishes

Caviar Toast

Celery

Sweet Pickles

Pickled Walnuts and onions

Puree of beans soup

Consomme

Boiled sea bass, egg sauce

Codfish Cakes

Fillet of Beef a la Jardiniere

California Lark Pie

Macaroni au Gratan

Queen fritters, jelly sauce

Curried Veal and Rice

Leg of mutton, parsley sauce

Corned Beef and Cabbage

Pickled tongue and sauerkraut

Eastern bacon & carrots

Roast Prime of Beef & Browned Potatoes

Roast Pork & Apple Sauce

Roast Ham & Madeira Sauce

Roast Tame Duck & Jelly

Potatoes Mashed

Fricassee Celery

Baked Carrots

Plumb Pudding Hard & Brandy Sauce

Mince Pie

Pear pie

Italian Cream

Lady fingers

ASSORTED CAKE

Vanila Ice Cream

Fresh Apples

Stewed pears

Figs

Nuts & Raisins

Coffee

Tea

Cheese

Crackers

Swiss cheese

AMERICAN CHEESE

Edam

Potatoes Boiled