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. Maasdam

December 28, 1958

On this menu 47 dishes

Chilled Tomato
Clam and Sauerkraut Juice
Californian Olives
PASCAL CELERY
Young Carrots
Marinated Herring
Mignonnette Salad
Dill Pickles
SWEET GHERKINS
Piccalilli
Cold Beefbroth Soup in Cup
Spaghetti with Meatballs
Roast Aloyau of Beef
Pastrami
sliced turkey
Leg of Lamb, Mint Jelly
Boiled Holland Ham
Plock
Pariser
Salami
Tongue
Olinda Salad
Parmentier Salad
Lettuce Salad
Tomatoes salad
Roquefort Dressing
Carlton Dressing
Compote of Damsons
Leiden
Gruyere
Brie
Cottage Cheese with Sour Cream
Vanilla ice cream
Chocolate Ice Cream
Assorted Fresh Fruit
French Pastry
Caribbean Watermelon and Papaya
Rolls
White Bread
Crackers
Butter
Iced coffee
Cacao
Tea
Milk
Rye and Graham Bread
Hot Coffee