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

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Norddeutscher Lloyd Bremen

SS Barbarossa · May 1, 1901

On this menu 17 dishes

Potage fermière
Sardellen Pasteten
Glasirte Ochsenzunge
Bruchspargel
Kalbskeule, Rahmsauce
Birnen-Kompott
Reis nach Condè
Obst
Potage fermière
Sardelle patties
Glazed beef-tongue
Cut asparagus
Leg of veal
Stewed pears
Cream sauce
Rice à la Condé
Fruit