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 5, 1970

On this menu 20 dishes

Caviar Pearl D'Astrakan on a Socle of Ice
Fresh Tropical Fruit Cocktail with a Dash of Kirsch
Avocado Pears Haitienne
Smoked Salmon
GREEN TURTLE CONSOMME AU XERES
CREAM OF LETTUCE AMANDINE
Roast Maryland Turkey with Cranberry Sauce, Compote of Peaches, Shoestring Potatoes
POACHED MEDALLION OF SALMON, GRAPE SAUCE VERONIQUE, Young Carrots, Mousseline Potatoes
ROAST LAMB CUTLETS PRINTANIERE, Crisp Romaine Salad, Parisienne Potatoes
BROILED PLANKED STEAK, SAUCE BEARNAISE, Asparagus Tips Polonaise, Baked Idaho Potatoes
Hearts of lettuce salad
FRENCH DRESSING
INTERNATIONAL CHEESE SELECTION
SPARKLING BAKED ALASKA, FLAMING CHERRIES
FRUIT BASKET OF THE SEASON
Coffee
Petits fours
COMBINATION SALAD
Thousand Islands Dressing
Farewell Cake