Dinner Menu, S.S. Vaderland (1910) · The Menu Museum

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

On this menu 42 dishes

Oysters on 1/2 Shell plain

Oysters on 1/2 Shell with Cocktail sauce

Caviare on Toast

Celery

Stuffed Spanish Olives

Lyon Sausage

Norwegian Anchovies

Green Turtle Soup

Barquettes of Shrimps Joinville

Fore Quarter of Lamb a l'Estragon

Saddle of Reindeer Cumberland

Saute of Chicken a l'Armagnac

Filets Mignons Perigueux

Roast Mallard Duck & Port Wine sauce

Salade Barbe de Capucin

Gateau Tronc d'Arbre

Veal Cutlets

Pork Cutlets

Lamb Cutlets

Consomme Princesse

Boiled Kennebee Salmon Regence

Cucumbers

Pommes a l'anglaise

Puree of Fresh Chestnuts

Pommes Duchesse

french Green Peas

Boiled rice

Brussels Chicoree au Jus

Sugar Corn in Cream

Diplomate Pudding

Maraschino Jelly

Choux de Paris

French Fancy Ices & Wafers

Roquefort

Camembert

Gruyere

Fruit

Dessert

Coffee

Small tenderloin steak

Mutton Chops

Eggs in any Style