S.S. Santa Paula (1958) · The Menu Museum

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

On this menu 60 dishes

Cafe Fuerte

Demi Tasse

Fruta Fresca de Estacion

Galletas Tostadas

Golden Rich

Gorgonzola

Brie

Souffle de Pina con Crema Batida

Pastel de Manzana

Coupe St. Jacques

Helado de Vainilla

Compota de Fresas

Corazon de Lechuga, Salsa Francesa

Antipasto

Doble Chuletas de Carnero Ingles

Puree de Papas

Papas Rissole

Esparragos en Mantequilla

Zanahorias y Guisantes

Pollo Asado Relleno, Salsa Sabrosa

Costillas de Res Asadas

Spaghetti con Albondigas

Fritura de Durazno, Salsa Cognac

Filete de Lenguado Saltado, Meuniere

Ancas de Rana Saltada, Salsa Provencale

Crema de Espinaca

Consomme Printaniere

Aceitunas

Apio Frio

Coctel de Ostras

Oyster cocktail

Iced Celery

Olives

Cream of spinach soup

Consomme Printaniere

Cafe Fuerte

Demi Tasse

Fresh Fruit in Season

toasted crackers

Golden Rich

Gorgonzola

Brie

Pineapple Souffle with Whipped Cream

Apple Pie

Coupe St. Jacques

Vanilla ice cream

Hearts of Lettuce, French Dressing

Antipasto

English Double Lamb Chop

Mashed potatoes

Carrots and Green Peas

Rissole Potatoes

Buttered Asparagus

Roast Chicken, Dressing, Savoury Gravy

Roast Prime Ribs of Beef au jus

Spaghetti with Albondigas

Peach Fritter, Brandy Sauce

Filet of Flounder Saute, Meuniere

Frogs Legs Saute, Sauce Provencale

Compote of Strawberries