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. Hanseatic

March 7, 1965

On this menu 28 dishes

Asparagus Cocktail with Smoked Ox-tongue
Cream of Artichoke Soup with Ham Dumplings
Boiled Red Snapper, Melted Butter, Creamed Horseradish, Olive Potatoes
Maine Lobster a la Creole, Risotto
American Prime Ribs of Beef, Dish Gravy, Haricots verts, Yorkshire Pudding, Pont Neuf Potatoes
Hearts of Lettuce "Bonne Sante"
Peach Melba
Vanilla Ice Cream, Wafers
Strawberry short cake
Cookies
Assorted cheese
Fresh Fruits
Crackers
Mocha
Raspberry sherbet
Sevruga Malossol Caviar on Ice, Butter, Toast
Sweet Melon with Westphalian Ham
Queen olives
Hearts of Table Celery
Green Turtle Soup with Sherry Amontillado
Hot Consomme
Jellied Consomme
"Cordon Bleu" (Veal Steak double stuffed with Ham and Cheese, Cauliflower Hollandaise, Berny Potatoes
Philidelphia Capon Clamart, Giblet Sauce
Compote of Pears
Compote of Peaches
Mocha Ice Cream, Wafers
Pretzelettes