Norddeutcher Lloyd Bremen (1899) · 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 60 dishes

Clam-chowder

Clam Chowder

Consomme

Consomme

Farcirte Kalbsbrust

Breaded Veal

Lloyd-, Dutch-, & Cream-cheese

Lloyd-, Edamer- u. Rahm-Kase

Gerauch. Westfalischer Schinken

Snoked Westphalia ham

Gerauch. Rheinlachs

Smoked Rhine-salmon

Liver- & sablath-sausage

ber- u. Mettwurst

Beef-tongue

Brawn

Sulze

Rinderzunge

Roastbeef

Smoked-beef

Corned-beef

Corned-beef

Rauchfleisch

Aal in Gallert

Eel in Jelly

Pickled herring

Delicatess-Heringe

Sardinen

Sardellen

Sardines

Sardelles

Caviare

Caviar

Anchovis

Anchovies

Cabbage- & potato-salad

Kohl- u. Kartoffel-Salat

Radieschen

Radishes

Cold Dishes

Kalter Aufschnitt

Kaffee

Thee

Coffee

Tea

Fritters

Spritzkuchen

Gekochte Pflaumen & Birnen

Stewed prunes & pears

Baked Potatoes

Geback. Kartoffeln

Grilled chicken

(beefsteaks)

(beefsteaks)

Grillirte Kucken

Succotash

Succotash

Bechamel-potatoes

Bechamel-Kartoffeln

Roastbeef