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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Ss Rotterdam

May 13, 1970

On this menu 49 dishes

Ravioli di Pollo Milanese served with Spicy Chicken Sauce
Apple Juice
Prune Juice
Pineapple Juice
Clam juice
Shrimp Luncheon Platter
Tossed Tuna Salad
Far East Meat Salad
Braised Veal Escalop, Home Style, Buttered Purslane, Boiled Potatoes
Chopped Point Steak, Crisp Onions, Cauliflower Saute, Allumette Potatoes
Cream of Fresh Tomatoes
Consomme of Vegetables Belle Fermiere
Scrambled Egg, Truffle Sauce, Abbissine
Excelsior Salad (Apple, Celery, Pineapple, Nuts, Paprika Dressing)
Golden Fried Fillet of Sole, Remoulade Sauce, Green Salad, Saute Potatoes
Irish Lamb and Vegetable Stew, Dublin Style
Special Sandwich "Croque Monsieur" Ham between two slices of Gruyere Cheese on Rye Bread served with Golden Cole Slaw
Best End of Beef
Canadian Style Bacon
Kernel of Veal
Sliced Philadelphia Capon
Fricandeau of Pork
Corned Oxtongue
Pastrami
Parisian Sausage
Iceberg Lettuce
cole slaw
Tomato Salad
Potato salad
FRENCH DRESSING
Thousand Islands Dressing
Italian Garlic Dressing
Edam Cheese
Liederkranz Cheese
ROQUEFORT CHEESE
Leiden Cheese
Bel Paese Cheese
CAMEMBERT CHEESE
Pumpernickel
Biscuits
Crackers
PUMPKIN PIE WITH WHIPPED CREAM
Lemon Custard Cake
Vanilla ice cream
Maplenut Ice Cream
Fruit Jello
Corbeille of Fresh Fruit
Coffee
Tea