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

August 3, 1970

On this menu 33 dishes

GOOSELIVER PATE PERIGORD, MADEIRA JELLY
FRENCH SMOKED LOIRE SALMON, FRESH HORSE-RADISH SAUCE
SUPREME OF FRESH FRUIT BENEDICTINE
Celery Stuffed with Roquefort Cheese
Petite Marmite Henri IV
French bread
POACHED DARNE OF TURBOT MARGUERY
MOUSSELINE - BARQUETTE WITH SHRIMPS MORNAY
CREAMED CALF'S SWEETBREAD IN CRUST
FILET MIGNON OPERA Haricots Verts, Flageolets and Mushrooms, French Fried Potatoes
CAPON WITH MUSHROOMS AND CROUTONS in Casserole grand'mere
Hearts of Lettuce
FRENCH DRESSING
Camembert
Pont l'Eveque cheese
MOUSSE SAVOYARDE
MELBA TOAST
Niersteiner Goldener Adler 1964$3.50
Chateau Palmer 1962$4.50
Chambertin 1962$8.00
CHIPOLATA PUDDING, APRICOT SAUCE
THREE COLOUR COUPE SANS SOUCI
PARFAIT GLACE ROTHSCHILD
Corbeille of Fresh Fruit
Demi-tasse
Friandises
ORLEANS SALAD
CASANOVA Dressing
- PATE DE BRIE
ROQUEFORT CHEESE
Port Salut Cheese
Gateau Tronc d'Arbre
Consomme Sarah Bernhardt