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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Alumni Association Of The N.Y. Nautical School

On Board the S.S. St. Mary's · January 18, 1908

On this menu 21 dishes

Pea Soup (Slumgullion)
Cheese (Sailmaker's Wax)
Coffee (Black Leg)
Toddy
Creamed Carrots and Peas (Lob Scouse)
Plum Duff
Claret (Vino Tinto)
Dumplings (Sinkers)
Potatoes (Spuds)
Prime Ribs of Roast Beef (Old Horse)
Salt Pork (Salt Junk)
Curry of Rice (Swamp Seed)
Wheat Bread (Soft Tommy)
Pilot Bread (Hard Tack)
Celery
Pickles (Heinze 59)
Sauterne (Swankey)
Hollandaise Sauce (Dutch Sauce)
Parisian Potatoes (Irish Apples)
Kennebec Salmon (Cape Cod Turkey)
Cheroots