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

Page 1

Rms "Queen Elilzabeth 2"

November 2, 1974

On this menu 46 dishes

Chilled Orange Juice
Chilled Grapefruit Juice
Chilled Orange Segments
Caviar Glace
Salade Russe
Consomme Julienne
Cream of tomato soup
Fillets of Red Snapper, Meuniere
Escalope of Pork, Calvados
Roast Leg and Shoulder of Lamb, Mint Sauce
Grilled Spring Chicken, Barbecue Sauce
Buttered Cauliflower
french beans
Chateau or Parsley Potatoes
Roast Ribs and Sirloin of Beef, Horseradish Cream
Pork Brawn
ROAST TURKEY, CRANBERRY SAUCE
Roast Duckling
Pineapple Slaw
Mixed Bowl Salad
COMBINATION SALAD
Lettuce and Tomato Salad
FRENCH DRESSING
Mayonnaise dressing
Roquefort Dressing
Russian Dressing
Vinaigrette Dressing
Strawberry Cream Pie
Peach Melba
Champagne sherbet
Vanilla ice cream
Banana Ice Cream
Rum Raisin Ice Cream
Oranges
Apples
Pears
Cheddar Cheese
Cheshire Cheese
Philadelphia Cream Cheese
Danish Blue Cheese
Kraft Cheese
Bel Paese Cheese
Tea, hot
Tea, iced
Coffee, Hot
Coffee, Iced