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 6, 1973

On this menu 49 dishes

Chilled Melon and Ginger
Potage Longchamps
Roaast Quarter of Lamb
American Cheese Cake
FRESH FRUIT
Coffee
Orange Juice
Apricot Juice
Tomato Juice
Smoked Salmon with capers
Chilled Melon and Ginger
Potage Longchamps
Consomme Amontillado
Chilled Cream of Asparagus
Lettuce and Tomato Salad
Tossed Green salad
Fillets of Plaice, Van Den Berg cooked in Wine Sauce with Mushrooms and Tomatoes
Ravioli in Tomato Sauce served with Parmesan Cheese
Roast Quarter of Select Lamb, Natural Gravy served with Mint Sauce and Gratin Potatoes
Fillet of Beef, Stroganoff, Strips of Beef and Sliced Mushrooms in a Cream Sauce, served with Rice Rizotto
Pork Chop with Cinnamon Apple Slice
Buttered Banana Squash
Lima beans
Baked Idaho Potato with Sour Cream
Pont Neuf Potatoes
American Cheese Cake
Grapefruit Sherbet
Coupe Alaska
Cherry cake
Vanilla ice cream
Chocolate Ice Cream
Peppermint Ice Cream
Chocolate Sauce
Butterscotch Sauce
Strawberry Sauce
Assorted Cheeses and Biscuits
Fresh Fruit in Season
Marron Glace
MJB Coffee
Tea
Iced tea
Milk
Sanka
Postum
after dinner mints
Thousand Island Dressing
FRENCH DRESSING
Roquefort Dressing
Italian dressing