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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Norddeutscher Lloyd Bremen

March 13, 1910

On this menu 44 dishes

Kalbskoteletten, Junge Erbsen, Bratkartoffeln
Gekochte Ochsenzunge, Meerrettig-Sauce
Kartoffelpuffer, Kronsbeeren
Kalte Speisen: Schwedische
Gabelbissen Anchovis
Roastbeef
Gefullter Schweinskopf
Gekochter Yorkshire Schnicken
Hamburger Rauchfleisch
Braunschweiger
Salate: Zungen-Salat
Rachel-Salat
Senf-gurken
Rahm Kase
Rote Beeten
Veal Cutlets, Green Peas, Fried Potatoes
Boiled Ox-Tongue, Horse Radishes Sauce
Potato Pancake, Cranberry
Canapes Suedoise
Anchovies
Roastbeef
Stuffed Pig's Head
Boiled Yorkshire ham
Hamburg smoked Beef
Brunswick Sausage
Tongue salad
Bacon Salad
Azia Cucumbers
Cream Cheese
Beetroots
Tea
Edam Cheese
Mixed Pickles
Edamer Kase
Tee
Liver Sausage
Leberwurst
Sablath sausage
Mettwurst
Speck-Salat
Wiener Braten
Vienna Roast
Rachel Salad
Mixed Pickles