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 44 dishes

Ripe Olives

Celery

Sweet Pickles

Pickled Walnuts and onions

Hors D'ouvres

Clam Soup

Consomme

Baked Halibut au Vin

Codfish a la Cream

Fricassee Calf's Head

Lobster Cutlets a la Cardinal

Macaroni Gratin

Angel Fritters

Curried Shrimps and Rice

Brisket of Beef and Horseradish

Pickled Pork and Cabbage

Chicken and Cream Sauce

Smoked Tongue and Lima Beans

Prime Beef and Brown Potatoes

Mutton

Duck and Jelly

Ham and Champagne Sauce

Potatoes, mashed

Potatoes, boiled

Fricassee Parsnips

Baked Squash

Currant pudding

Pies, Mince

Pies, Raspberry

Blanc Mange

Merringue [sic] Tarts

Assorted cakes

Lemon ice cream

Oranges

Stewed pears

China Comquats

Nuts

Raisins

Crackers

Coffee

Tea

Swiss cheese

AMERICAN CHEESE

Edam Cheese