Cie Gle Transatlantique (1907) · 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 27 dishes

Potage Creme Dubarry

Consomme aux Oeufs Poches

Soles Colbert

Ris de veau Financiere

Cotes de chevreuil Chatelaine

Asperges Sauce Mousseline

Artichauts Barigoule

Filet de boeuf pique, pommes nouvelles

Faison truffe sur toast

Champagne Moet et Chandon White Seal

Fromage et Fruits

Glace Vanille

Sweet bread Financiere

Venison Chatelaine

Asparagus

Artichokes

Fillet of beef with new potatoes

Pheasant with truffles on toast

Vanilla ice cream

Gateau Nantais

Nougat monte

Dragees

Pralines

Coiffures

Napolitains

Cheese and fruits

Salade