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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S.S. Mariposa

May 14, 1969

On this menu 33 dishes

Crisp Utah Celery en Branche
MIXED NUTS
Ripe and Green Jumbo Olives
Hard Candy
Button Mushrooms a la Grecque
Supreme of Tahitian Pamplemousse au Crème de Menthe
New Zealand Lobster Cocktail, Louie
Consommé Double Valois
Chilled Vichyssoise
Velouté Camélia, Golden Cheese Straws
Mountain Brook Trout Sauté Belle Meunière, Orange, Grapefruit
Jumbo Louisiana Frog Legs Poulette with Rice Pilaff
Roman Punch Frappé
Demi Tasse
after dinner mints
Coupe Les Délices de Elaine
Assorted French Pastries
Stuffed Desert Dates
Flaming Baked Alaska with Blueberries, Brandy Sauce
Assorted Cheese Platter, Domestic and Imported
King Kamehameha Salad with Green Goddess Dressing
BAKED IDAHO POTATO
Green Peas, Francaise
Sour Cream, Chives
Bermuda Pearl Onions
Noisette Potato
Glazed Young Carrots
Charcoal Broiled Filet Mignon, Bouquetiere, Sauce Bearnaise
Casserole of Button Mushrooms in Cream, Bordure of Spinach Noodles
Baked Carre of Smoked Pork Loin, Fruit Sauce, Sweet Potato, Imperiale
Roast Cornish Game Hen with Wild Rice, Sauce Madere, Compote of Cherries
Braised Rack of Spring Lamb Parisienne, Glazed Carrots, Pearl Onions, Green Peas
Westphalian Ham and Melon