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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Matsedill

October 21, 1958

On this menu 37 dishes

Tomatsalat
Tomatosalat
Kjötsayöi Chesterfield
Consomme Chesterfield
Blómkólssúpa
Cauliflowersaup
Sooin Fiskflok m/Eggjadyfu
Boiled Filet of Fish w/ Eggsauce
Svissneskar Ostarettur
Sviss Cheese Dish
Buff Maitre D'Hotel
Beef Steak Maitre D'Hotel
Rjomarond Amoricaine
Americaine Bavoaroise
Kjotseyoi Chesterfield
Consomme Chesterfield
Blomkalssupa
Cauliflowersauup
Grisasohnitzel m/Brunkali
Escalopes of Pork w/Browned Cabbage
Rjomarond Amoricaine
Americaine Bavaroise
Pjonustugj15.00 Kr.
Soluskattur9.00 Kr.
Skyr m/Rjomablandi Kr.6.50 Kr.
Is m/Avaxtasafa6.00 Kr.
Sooin Smaluoa m/smjori12.00 Kr. – 16.00 Kr.
St. Fiskflok m/Lauk12.00 Kr. – 16.00 Kr.
Lambageiri m/fronskum kart24.00 Kr. – 28.00 Kr.
Lettsaltao kalfabrjost m/stuf.kali20.00 Kr. – 25.00 Kr.
Grisasulta m/Rauobeoum og stuf.kart16.00 Kr. – 20.00 Kr.
Schnitzel Holstein30.00 Kr.
Wienerschnitzel m/Graenmeti28.00 Kr.
Lambacotiletture m/Graenmeti28.00 Kr.
Buff m/Lauk28.00 Kr.
Bacon og Egg22.00 Kr.
Skinka og Egg22.00 Kr.