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 3, 1973

On this menu 48 dishes

Cornets of Ham, Cream Cheese
Cream of asparagus
Braised Duck a l'Orange
Coupe Loganberry
FRESH FRUIT
Coffee
Tomato Juice
V-8 Juice
Orange Juice
Cornets of Ham with Cream Cheese
Cod Roes with Lemon Dressing
Cream of Asparagus Soup
Consomme Royale
Jellied Consomme Pepita
Espagnole Salad
Tossed Green salad
Thousand Island Dressing
FRENCH DRESSING
Roquefort Dressing
Garlic Dressing
Pan Fried Rainbow Trout, Meuniere Pan Fried in Brown Butter and Lemon Juice, served with Sliced Lemon and Parsley
Brussels Sprouts
Grenadin of Veal Marsala, Rice Pilaff - Small Escalopes cooked in Butter, Cream and Marsala Sauce
after dinner mints
Postum
Sanka
Milk
Iced tea
Tea
MJB Coffee
Braised Duck a l'Orange garnished with liver pate, croutons, oranges and sauce curacao
Choice New York Strip Steak from the Broiler with sauce Chasseur
Cauliflower, cream sauce
Bataille Potatoes
Baked Idaho Potato, Sour Cream
Coupe Loganberry
Grapefruit Sherbet
Kirsch gateau
Madeira Cake
Vanilla ice cream
Chocolate Sauce
Assorted Cheeses and Biscuits
Fresh Fruits in Season
Crystallised fruit
Tangerine Ice Cream
Chocolate Ice Cream
Butterscotch Sauce
Strawberry Sauce