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 9, 1910

On this menu 30 dishes

Malossol-Kaviar
Fasanen-Suppe mit Klosschen
Grillirter Maifisch, Montpellier-Butter
Englische Hochrippe Demi-glace
Karotten
Lyoner Kartoffeln
Kapaun, Johannisbeer-Gelee
Gefror. Biskuit Tortoni
Hohlhippchen
Malossol caviar
Pheasant Soup aux Quenelles
Grilled Shad, Butter
English Prime Rib of Beef Demi-Glace
Carrots
Capon, Red Currant Jelly
Biscuit Tortoni
Cornets
Potatoes Lyonnaise
Diplomaten-Salat
Frankfurter Linsen-Suppe
Ochsenschwanz en Hochepot
Kuken mit Kresse
Spritzkuchen
Rhabarber
Salad Diplomate
Francfort Lentil Soup
Ox-tail en Hochepot
Chicken with cress
Fritters
Rhubarb