Red Star Line (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 50 dishes

Radishes

Anchovies

Potage julienne

Turbot Sauce Hollandaise, Pommes Persillade

Fricassee of Chicken a l'Americaine

Succotash

Roast Quarter of Lamb Mint Sauce

Petits pois

Spring Duckling and Apple Sauce

Salade

Fruit Pudding

FRENCH ICE CREAM

Assorted Genoa Cakes

Dessert

Cafe noir

G. H. Mumm & Co, Extra Dry6.50 FF – 12.00 FF

Moet & Chandon5.50 FF – 10.00 FF

Sparkling Rhine3.00 FF – 5.00 FF

1st quality Fine Vintage, (yellow seal)7.50 FF

2d quality Good Bordeaux, (green seal)4.00 FF

3d quality Light, (red seal)1.25 FF – 2.00 FF

Sauterne5.00 FF

Rudesheimer5.00 FF

Hochheimer4.00 FF

Mosel1.25 FF – 2.00 FF

Sherry, Dry4.00 FF

PORT6.00 FF

Cognac Brandy0.50 FF – 7.50 FF

Hennessy Brandy0.50 FF – 7.50 FF

Martell Brandy0.50 FF – 7.50 FF

Whisky Scotch0.30 FF – 4.50 FF

Whisky Irish0.30 FF – 4.50 FF

Whisky American Rye0.50 FF – 7.50 FF

Schiedam0.20 FF – 4.00 FF

Very Old Geneva (Erven Lucas Bols)0.25 FF – 5.00 FF

RUM0.40 FF – 6.00 FF

Chartreuse, Yellow0.60 FF – 12.50 FF

Curacao (Wynand Fockink)0.75 FF – 12.50 FF

Cocktail0.50 FF

Ale, Bass0.75 FF

Porter, Guiness0.75 FF

Munich, Tivoli0.50 FF – 0.75 FF

Lager, Tivoli0.50 FF

Lager, American0.50 FF

Congress-Water1.25 FF

Ginger Ale (Belfast)0.75 FF

Saint-Galmier0.75 FF

Soda0.50 FF

Apollinaris0.60 FF – 1.00 FF

Apenta1.00 FF