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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Cunard Line R.M.S. Pavonia

October 2, 1896

On this menu 82 dishes

Vienna Bread
Fresh rolls
Soda Scones
Oatcake
GRAHAM ROLLS
Buckwheat Cakes
Oatmeal Porridge
Hominy with cream
Fried Fresh Mackerel
Broiled Red Herrings
Boneless Cod & Cream Sauce
Chops & Steaks from Grill (to Order)
Broiled Cumberland Ham
Broiled Wiltshire Bacon
Broiled Calfs Liver
Devilled Kidneys
Boiled eggs
Plain Omelette
Chip & Lyonnaise Potatoes
Roast Rib & Sirloin of Beef
Cumberland ham
Rolled Ox Tongue
Radishes
Orange marmalade
Coffee
Cocoa
Chocolate
Apples
Melon
Fried Eggs
Poached eggs
Clicquot, Dry champagne
Very Old
Ale & Porter
Champagne, Pommery & Greno, Dry
George Foulet, Extra Dry
Extra Brut
Perrier, Jouet & Co., Ex. Dry Special
G. H. Mumm & Co., Extra Dry
Heidsieck & Co., Dry Monopole
CHAMPAGNES
CLARETS
Fine Vintage
Good Bordeaux
Light
Hocks
Still
Sparkling
MOSELLE
Sparkling
PORT
Sherries
Pale Dry
Golden
Burgendy
Nuits
Liqueurs
Chartreause
Noyau
Maraschino
Benedictine
Vermouth
Brandy
Whiskies
Irish
Scotch
American Rye, Park & Tilford's Y.P.M
Canadian Club, Walker's
Hollands
Hollands
Old Tom
RUM
Soda Water
LAGER BEER
Ginger Ale
Lemonade
Seltzer, Apollinaris & Johannis Water
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Apollinaris & Johannis Water
Congress Water
Hunyadi Janos