The Menu Museum
DecadesRestaurantsDishesRandom menu

R.M.S. "Queen Elizabeth"

Date
1957-04-19
Restaurant
R.M.S. "Queen Elizabeth"
Physical description
26.5x21cm folded; 26.5x42cm open

Pages

  1. Page 1
  2. Page 2
  3. Page 3

Dishes

Bluepoint Oysters on the Half Shell
Smoked Irish Salmon with Capers
Delice de Foie Gras
Chilled Cantaloup Melon
Grape Fruit Cerise
Tomato Juice
Vegetable Juice
Prune Juice
Pointes d'Asperges
Tomato Carmen
Potato salad
Virginia Ham
CEuf, Rejane
Filets d'Anchois
Sardines
salade a la Russe
Green, Ripe, Californian Olives
iced table celery
Californian Olives
Gombo de Volaille Creole
Bisque de Homard
Potage Cultivateur
Spaghetti Caruso
Grilled Whole Dover Sole, Maitre d'Hotel
Celery Fritters, Tomato Sauce
Fried Smelts, Venitienne Sauce
Supreme of Halibut, Marguery
Fillets of Sea Trout, Grenobloise
Pigeon en Casserole, Souvaroff
Rack of Lamb, Langtry
Braised Smoked Ox Tongue, Crecy, Marsala Sauce
Roast Prime Ribs and Sirloin of Beef, Horseradish Cream
Fruits aux Liqueurs
Sirloin Steak au Poivre
Philadelphia Mixed Grill
Escalope of Pork, Chutney Sauce
Tea (Hot or Iced)
Coffee (Hot or Iced)
FRESH FRUIT
Almonds, Dates and Figs
Sardines on toast
Scotch Woodcock
Croute Monte-Cristo
nesselrode ice cream
(Hot Fudge Sauce)
Praline Ice Cream
Rum Raisin Ice Cream
Vanilla ice cream
Simnel Cake
Petits fours
Chocolate Chiffon Pie
Pomme meringue
Eclairs, Varies
Coupe Andalouse
Souffle Camargo
Vinaigrette Dressing
FRENCH DRESSING
Mayonnaise
Florida Salad
Francaise Salad
FRESH FRUIT
Belgian Endive
Tomato
Hearts of Lettuce
Galantine of Turkey
Spiced Beef
Roast Beef, Horseradish
Fresh brawn
Roast Lamb, Mint Sauce
Rolled Ox Tongue
Potatoes Persillees
Corn saute, Paprika
Flageolets, Fines Herbes
Harvard Beets
french beans
Globe Artichokes, Drawn Butter
Garden Peas
Poularde de Bresse Farcie, Salade Francaise
Pamplemousse frape, Cerise
Potage Cultivateur
Supreme de Fletan, Marguery
Aloyau de Boeuf roti, Raifort
Petits pois
Pommes Voisin
Souffle Camargo
Corbeille de Fruits
CAFE
Roast Potatoes
Baked Jacket Potatoes
Voisin Potatoes

Source: NYPL Digital Collections

16,525 menus · 64,352 scanned pages · 1851–2008 · uncatalogued scans

Scans and transcription data from the New York Public Library’s What’s on the Menu? project. This site is not affiliated with NYPL.