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. Canberra

July 2, 1973

On this menu 49 dishes

Asparagus Tips, Mayonnaise
Cream of Green Peas, Saint Germain
Roast Sirloin of Beef
Grand Marnier Mousse
FRESH FRUIT
Coffee
Grilled Fillet of Halibut with Nut Brown Butter and Lemon
Sweet and Sour Pork, Cantonese-Style served with Fried Rice
Roast Sirloin of Beef au Jus served with Horseradish Cream
Broiled Lamb Chop, Maître d'Hôtel served with Mint Jelly
Tomato Juice
Apricot Nectar
Orange Juice
Asparagus Tips, Mayonnaise
Stuffed Anchovy Eggs
Cream of Green Peas, Saint Germain
Consommé Brunoise
Chilled Jellied Tomato, Madrilène
Lettuce, Tomato and Cucumber Salad
Thousand Island Dressing
Tossed Green salad
FRENCH DRESSING
Roquefort Dressing
Lemon dressing
Sliced French Beans
Glazed Braised Onions
Baked Idaho Potato, Parsley Butter
Fondantes Potatoes
Grand Marnier Mousse
pineapple sherbet
Coupe Neige Des Alps
GENOA CAKE
Vanilla ice cream
Almond Ice Cream
Chocolate Ice Cream
Strawberry Sauce
Chocolate Sauce
Butterscotch Sauce
Assorted Cheeses and Biscuits
Fresh Fruit in Season
Marron Pieces
MJB Coffee
Tea
Iced tea
Milk
Sanka
Postum
after dinner mints
Tomato Juice