Norddeutscher Lloyd Bremen (1901) · 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 36 dishes

Bagration Suppe

Kraftbruhe, Monaco Art

Seebarsch, Zerl. Butter, Sardellensauce

Rostbraten, Bearner Sauce

Vauban Kartoffeln

Erbsen & Karotten

Kalte Beilage

Schinken in Burgunder mit Rostbrot

Entenbraten, Olivensauce

Aprikosen

Kopf-Salat

Diplomaten Pudding, Mandel-Sauce

Erdbeer Rahmeis

Backwerk

Butter und Kase

Nachtisch

Fruchte

Kaffee

Potage a la Bagration

Consommé à la Monaco

Sea bass, melted butter, Sardell-sauce

Roastbeef, Sauce bearnaise

Potatoes a la Vauban

Coffee

Dessert

Fruit

Butter and cheese

STRAWBERRY ICE CREAM

PASTRY

Diplomatic pudding, almond sause

Lettuce-salad

Apricots

Roast duck, Olive sauce

Ham in Burgundy aux croutons

Peas & carrots

Cold Dishes