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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U.S.M.S.

On Board "New York" · December 14, 1900

On this menu 29 dishes

Clam Soup
Consomme au riz
Salmon
Sardines
Devilled Crabs
Ragout of Veal, Lyonnaise
Roast Beef, Horseradish
Oyster Plant Veloute
Nouilles a l'Italienne
Baked Potatoes
Roast beef
Roast Mutton
Chicken and Tongue
Corned beef
Bologna Sausage
Boiled Ham
Pickled Lambs Tongues
Lettuce Salad
Pickles
Chutney
Sauces
Roley Poley Pudding
Rice a la Vanille
Baked apples
Cream Cheese
AMERICAN CHEESE
ROQUEFORT CHEESE
Fruit
Coffee