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

Page 1
Page 2
Page 3
1 / 3

Compagnie General Transatlantique

Aboard Paquebot la Bretagne · December 8, 1906

On this menu 29 dishes

Potage Creme Dubarry
Consomme a la d'Orleans
Salmon
Stewed sweet bread
Stewed veal
Asparagus
Artichokes
Fillet of Beef
Pheasant on toast
Saumon froid sauce verte
Ris de veau Financiere
Cote d'agneau farcie Chatelaine
Asperges Sauce Mousseline
Artichauts Barigoule
Filet de Boeuf pique
Faisans truffes sur toast
Nougat monte
Salade
Glace aux Cerises
Genoise glacee
Cherries ice cream
Dragees
Pralines
Napolitains
Coiffures
Fromage et Fruits
Cheese and fruits
Champagne Moet et Chandon White Seal
Essence violette de Parme