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 5, 1973

On this menu 48 dishes

Creme Malakoff
Poached Fillet of Lemon Sole
Broiled Rump Steak
Pineapple Nut Sundae
FRESH FRUIT
Coffee
Orange Juice
Pineapple Juice
Tomato Juice
Sardines in Oil
Sliced Egg, Tartare
Consomme Bouquetiere
Creme Malakoff
Chilled Sour Cream Beetroot
Lettuce, Tomato and Cucumber Salad
Tossed Green salad
Thousand Island Dressing
FRENCH DRESSING
Roquefort Dressing
Sour Cream dressing
Poached Fillet of Lemon Sole cooked in White Wine Sauce with Mushrooms, Shallots and Parsely
Lamb Curry with Rice, Singapore-Style Diced Lamb and Pineapple cooked in Hot Curry Sauce and served with Condiment Platter
Fried Chicken Maryland served wtih Ivory Sauce, Rasher of Bacon and Corn Cake
Broiled Rump Steak served with Bearnaise Sauce and Tomato Parmesan
Cauliflower, Polonaise
Macedoine of Vegetables
Baked Idaho Potato with Chive Dressing
Diced Fried Potatoes
Pineapple Nut Sundae
Chocolate Mousse
Apricot Sherbet
Ginger Cake
Vanilla ice cream
Chocolate Ice Cream
Lemon ice cream
Chocolate Sauce
Strawberry Sauce
Butterscotch Sauce
Assorted Cheeses and Biscuits
Fresh Fruits in Season
Chinese Cumquats
MJB Coffee
Tea
Iced tea
Milk
Sanka
Postum
after dinner mints