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 4, 1970

On this menu 40 dishes

American Shrimps, Cocktail Sauce
Florida Fruit Salad Cup with French Liqueur
Stuffed Egg in Barquette Tyrolienne
Consomme of Beef Boieldieu
Cream Velour
Cold Chicken Broth
Fried Carolina Shadroe, Red wine Bordelaise, Marinated Cucumber Rings, Half Moon Cakes
Sauteed Chicken Madras in Melon Shells (a young chicken in a coconut curry sauce, served in a half sweet melon and indian fluffy rice)
Saddle of Irish Lamb Provencale, served with a Tomato Sauce and a touch of garlic, Fried Eggplants, Duchesse Potatoes
Broiled Sirloin Steak, Foyot Sauce, Julienne of Green Peppers, Baked Idaho Potatoes, Parsley butter
Stuffed Royal Squabs on Socle, Compote of Pears, Cream Sauce
Salad: Hearts of Iceberg
Salad: Tomato
Salad: Cucumber
Salad: Combi
Dressing: French
Dressing: Russian
Gouda Cheese
Stilton Cheese
Port Salut Cheese
Sherbet: Mousse of Vanilla Irene
Bavarois au Pistachio Duchesse, Liqueur Sauce
Chocolate Parfait Hortensia
Vienna cake
Vanilla ice cream
Cream Cheese
Brie cheese
Cappuccetto Rosso Cheese
Dessert Cheese
Alsatian Wine: Clos du Maquisard, Traminer 1964$3.00
Red Bordeaux: Cru Csantemerle 1964$2.50
Red Burgundy: Moulin-A-Vent 1964$2.75
Crackers
Crisp Bread
Biscuits
Low Calorie Dish: Peaches and Pineapple on Escarole Salad
Corbeille of Fresh Fruit
CHILLED WATERMELON
Coffee
Tea