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

June 3, 1969

On this menu 36 dishes

Coffee
Cocoa
Tea
Milk
Lobster Cocktail, Louie
Caviar Canapes, Romanoff
Westphalian Ham au Melon
Crisp Utah Celery, en Branche
Ripe and Green Jumbo Olives
Supreme of Pink Grapefruit au Creme de Menthe
Boneless Mountain Brook Trout Saute, a la Hussard, Spanish Salad
Baked Potato
Garden Peas, Paysanne
Glazed Bermuda Onions
Consomme Double Celestine
Vichyssoise Glace
Boula Boula Soup, Golden Cheese Straws
Cassolette of Louisiana Frog Legs, Poulette Sauce, Rice Bordure, Fleurons
Baked Sugar Cured Virginia Ham, Sauce Champagne with Sweet Potato Imperial
Charcoal Broiled Filet Mignon with Mushrooms Saute, Sauce Bordelaise, Tomato Gratine
Champagne Punch Frappe
Braised Saddle of Lamb Clamar, Artichokes, Peas, Carrots, Mint Jelly
Salmi of Pheasant au Cognac, Pearl Onions, Olives, Pitted Cherries
Baked Cheese Strata Souffle, Neuchatel
Sour Cream-Chives
Young Carrots, Nivernaise
Printemps Salad with Asparagus, Hearts of Palm, Green Goddess Dressing
Assorted Domestic and Imported Cheese Platter
Captain's Farewell Cake, Coconut Custard Sauce
Coupe Golden Gate
Assorted Petits Fours
Pommes Chateau
Stuffed Desert Dates
Hard Candy
after dinner mints
Demi Tasse