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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R.M.S. "Queen Elizabeth"

On this menu 30 dishes

Grapefruit Juice
V-8 Juice
Apple Juice
Pineapple Juice
Chilled Melon Balls au Marachino
Terrine de Gibier
Smoked Salmon with capers
Oeufs, Pascaline
Salted Mixed Nuts
Green olives
Ripe Olives
Stuffed olives
Crisp Hearts of Californian Celery
Consomme Caroline
Jellied Consomme Madrilene
Creme de Champignons Soup
Poached Fillet of Halibut, Sauce Hollandaise
Whole Dover Sole, Belle-Meuniere
Braised Calfs' Sweetbreads, Matignon - Calfs' Sweetbreads brasied in light Chicken Veloute, garnished with Julienne of Carrots, Mushrooms, Celery and Leeks with Madeira Wine added
Aiguillettes de Caneton Poele aux Kumquats - Sliced breast of Roast Duckling served with sauce. Flavored with reduced Orange Juice and Curacao Liqueur. Garnished with Kumquats
Roast Ribs and Sirloin of Prime Beef, Horseradish Cream (Yorkshire Pudding)
Continental Mixed Grill
Noisette of Lamb, Tourangelle
Roast Chicken, Peanut and Celery Stuffing, Giblet Gravy
Chilled Pineapple Juice
Creme de Champignons Soup
Poached Fillet of Halibut, Sauce Hollandaise
Roast Ribs and Sirloin of Prime Beef, Horseradish Cream (Yorkshire Pudding)
HARICOTS VERTS
Dessert