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 40 dishes

Anchovy toast

Sweet Pickles

Celery

Pickled Walnuts & Onions

Cream of asparagus

Consomme

Baked Salmon a la Creole

Codfish Family Style

Braised Pigeons and Macaroni

Fricandeau au Veal au Vin

Chicken liver patties Fried, Cream au Cognac

Pate de Foie Gras

Pigs Head and Sauerkraut

Corned Beef and Cabbage

Shoulder of Mutton, Caper Sauce

Smoked Tongue & Asparagus

Prime Beef and Browned Poatatoes

Milk Pig, Apple Sauce

Turkey Cranberry Sauce

Curreid Lamb & Rice

Potatoes, Mashed and Boiled

Jerusalem Artichokes

Baked Parsnips

Sponge pudding

Mince Pie

Apple Pie

Brandy jelly

Jam Sandwiches

Peach Water ice

Assorted cakes

Oranges

Stewed prunes

Dried Ginger

Nuts & Raisins

Crackers

Coffee

Tea

Swiss cheese

AMERICAN CHEESE

Edam Cheese