S.S. Maasdam (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 67 dishes

Seafood Cocktail Armagnac

Consommé Ancienne

Fresh HAlibut, Melted Butter

Roast Saddle of Lamb Concorde

Buttered string beans

Saute Potatoes

Hearts of Lettuce- Bellevue Dressing

Mixed Compote

Coupe Alexandra

Selection of Fresh Fruit

Coupe Alexandra

Vanilla

Derby Cake

Friandises

Seafood Cocktail Armagnac

Waldorf Salad

Asparagus in Vinaigrette Sauce

Chilled Hearts of Table Celery

SCANDINAVIAN RELISHES

Californian Ripe and Green Olives

Red Radishes

Consommé Ancienne

Cream Bressanne

Cold Okra Soup in Cup

Fresh HAlibut, Melted Butter

Supreme of Haddock Normande

Roast Saddle of Lamb Concorde

Choice Sirloin of Beef Marie Jeanne

Baby Chicken Americain

Tenderloin Steak Bearnaise

Buttered Stringbeans

Creamed Endives

Braised White Cabbage

Steamed Java Rice

Macaroni Milanaise

Saute Potatoes

Duchesse Potatoes

Boiled potatoes

Baked Idaho Potatoes

Pineapple Snow Sherbet

Roast Wild Duckling, Mandarine Sauce

Hearts of lettuce salad

Escarole Salad

Cucumber salad

COMBINATION SALAD

Bellevue Dressing

Tartare Dressing

FRENCH DRESSING

Pineapple

peaches

Apricots

Pears

Greengages

Yellow Plums

Reine Victoria's

Damsons

Apple Sauce

Figs

Reine Claudes

Assorted French - Dutch - American and Swiss Cheesse

Crackers

Selection of Fresh Fruit

Dates

MIXED NUTS

Figs

Pistachio Ice Cream

Stem Ginger in Syrup