The Menu Museum
DecadesRestaurantsDishesRandom menu

S.S. Flandre

Date
1957-07-29
Restaurant
S.S. Flandre
Physical description
27x21cm folded; 27x42cm open

Pages

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

Dishes

Beurre d'Isigny
Celeri en Branches
Olives Vertes
Olives Noires
Sardines a l'huile
Artichauts a le Grecque
Cerem de Celeri Chevreuse
Medaillon de Lotte Suchet
Haricots verts sautes au beurre
Nouillettes a l'Italienne
Poulet de Grain Roti Cresson
Pommes Chateau
Jambon d'York
Langue Fumee
Rosbif aux Pickles
Mixte aux Fines Herbes
Munster
Bombe Glacee Africaine
Corbeille de Fruits
Vin Rouge Superieur
CAFE
Tilleul
The de Chine
Camomile
Menthe
Coulommiers
Vin blanc superieur
Verveine
Isigny Butter
Green olives
Ripe Olives
Celery in Branch
Artichoke a la Grecque
Sardines in Oil
Celery Cream Chevreuse
Medallion of Eel-Pout Suchet
Saute String Beans in Butter
Small Noodles a l'Italienne
Roast Corn-Fed Chicken Watercress
Chateau Potatoes
york ham
Smoked Tongue
Roastbeef with Pickles
Mixed with Chopped Herbs Salad
Münster Cheese
Coulommiers Cheese
Ice Cream Africaine
Basket of Fruit
Superior Red Wine
Superior White Wine
Coffee
China Tea
Ceylon Tea
Linden Tea
Camomile Tea
Mint Tea
Verbena Tea

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.