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 30 dishes

OYSTERS ON HALF SHELL
Consomme a la Duchess
Potage queues de Veau a l'Indenne
Celery
Queen olives
Salmon. Mayonnaise Sauce
Pigeons en compote
Pied de Veau. Sauce Piquante
Roast Lamb & Mint Sauce
Roast ducklings
GREEN PEAS
Boiled Ox Tongue
Cauliflower au Gratin
Lima Beans, Parsley Sauce
Boiled rice
Plain Boiled Potatoes
Pommes Anna Potatoes
Capon
Salad
Cumberland ham
Rolled Tongue
Fig Pudding
Vol. a Vont of Pears
Scotch Cheese Cakes
Spanish Cream
Indian Toast
Cheese
Coffee
Dessert
Ice cream