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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Anchor Line

Aboard S.S. "Caledonia" · July 4, 1906

On this menu 30 dishes

Caviare on Toast
Anchovies
Little Neck clams
Consomme
Green Turtle Soup
Boiled Salmon
Baked Blue Fish
Soft Shell Crabs
Broiled Squabs
Fried sweetbreads
Roast Sirloin of Beef, Horse Radish Sauce
Braised Turkey, National
spring lamb, mint sauce
Cincinnati Ham, Champagne Sauce
Asparagus
GREEN PEAS
Rice
Baked Potatoes
Lettuce
Tomatoes
Caledonia Pudding, Sherry Sauce
Fruit Jellies
Fancy Pastries
Souffle of Apricots
Neapolitan Ices
Canaps a la Manhattan
Fruit
Coffee
Cheese
Snow Potatoes