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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Rms Oceanic

February 9, 1900

On this menu 24 dishes

Oysters
Anchovies
Olives
Tomatoes
Cream of tomato
Consomme Julienne
Turbot, shrimp sauce
Fillet of Duckling
Peas
Calves' Head, Financiere
Beef, Potato Croquettes
Haunch of Mutton, Soubise Sauce
Boiled Capon, Ox Tongue, Cream Sauce
OYSTER PLANT
Sea Kale
Puree Potatoes
Boiled potatoes
Civet of Hare, Jelly
Salad
Lemon Pudding
Compote of Peaches
Vienna Pastry
Vanilla ice cream
Sardines au Parmesan