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

Page 1

Breakfast, U.S.M.S. St. Louis.

March 10, 1910

On this menu 25 dishes

Grape fruit
Oatmeal Porridge
Corn Meal Mush
Halibut Cutlets, Tomato Sauce
Yarmouth Bloaters
Curried Codfish with Rice
Parsley Omelettes
Poached Eggs on Toast
Broiled Sirloin Steaks
Cambridge Sausages
Mutton Chops
Broiled Spring Chicken
Stewed Tripe and Onions
Sheeps Kidneys and Bacon
Grilled Ham
Sauté Potatoes
Rice Cakes, Maple Syrup
English Muffins
Cold Smoked Ox Tongue
Assorted Preserves
Marmalade
Chocolate
Cocoa
Coffee
Tea