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. Santa Paula

March 3, 1958

On this menu 60 dishes

Coctel de Fruta Fresca
Apio Frio
Sopa de Crema de Apio
Aceitunas
Consumme de Fideos
Bacalao Fresca Escalfado, Salsa be Mantequilla y Perejil
Arroz con Camarones
Rabo de Buey en Cacerola, Madeira
Costillas de Res Asadas, en su Jugo
Lomo de Cerdo Asado, Salsa de Manzanas
Esparragos, Holandesa
Puree de Papas
Berenjena con Tomate
Papas Asadas
Higado de Gallina con Hongos en Brocheta
Galantina de Pollo
Ensalada de Waldorf
Ensalada de Escarola, Salsa Francesa
Compota de Uvas
Bizcocho de Queso
Parfait Mocha
Helado de Chocolate y Menta
Bizcocho
Queso Camembert
Queso Roquefort
Galletas Tostadas
Fruta Fresca de Estacion
Cafe Fuerte
Demi Tasse
Carne de Langostas, Saute Meuniere
Fresh Fruit Cocktail
Iced Celery
Cream of celery
Olives
Consumme Vermicelli
North Sea Baby Lobster Meat, Saute Meuniere
Poached Fresh Codfish, Parsley Butter
Arroz con Camarones
Ox-Tail in Casserole, Madeira
Roast Prime Ribs of Beef, au jus
ROAST LOIN OF PORK, APPLE SAUCE
Asparagus, Hollandaise
Mashed potatoes
Eggplant and Tomato
Roast Potatoes
Chicken Livers and Mushrooms en Brochette
Galantine of Capon
Waldorf Salad
Escarole Salad, French Dressing
Compote of Grapes
Cheese Cake
Mocha Parfait
Chocolate Mint Ice Cream
Pound cake
CAMEMBERT CHEESE
ROQUEFORT CHEESE
toasted crackers
Fruit in Season
Cafe Fuerte
Demi Tasse