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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Cie. Gle. Transatlantique

Paquebot "la Bretagne" · March 3, 1907

On this menu 27 dishes

Potage Creme Dubarry
Consomme Colbert
Turbot sauce Riche
Ris de veau Financiere
Cote de chevreuil puree de marrons
Asperges Sauce Mousseline
Artichauts Barigoule
Filet de Boeuf pique
Canard sauvage sur toast
Sweet bread
Venison with mashed chestnuts
Asparagus
Artichokes
Fillet of Beef
Wild duck on toast
Glace Vanille
Genoise glacee
Vanilla ice cream
Fromage et Fruits
Cheese and frutis
Dragees
Pralines
Coiffures
Napolitains
Nougat monte
Salade
Champagne Moet et Chandon White Seal