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. Flandre

July 30, 1957

On this menu 58 dishes

Beurre de Bayeaux
Olives Vertes
OlivesNoires
Celeri en Branches
Rillettes du Mans
Salade Doria
Anchois de Norvege
Spaghetti with Cheese
Pont l'Eveque cheese
Emmenthal cheese
Apple Pie
Lettuce with Roquefort Cheese
Cold Roastbeef with Gherkins
Cold York Ham
Laitue au Roquefort
Dartois Normand
Spaghetti au Fromage
Coffee
China Tea
Ceylon Tea
Linden Tea
Camomile Tea
Mint Tea
Verbena Tea
Cold Roasted of Pork Apple Sauce
Broiled Lamb Chop Watercress
Mignonnettes Potatoes
Stuffed Tomato Provencale
Morvan Ham Porte-Maillot
Basket of Fruit
Superior Red Wine
Superior White Wine
Tomate Farcie Provencale
Jambon du Morvan Porte-Maillot
Pont-l-Eveque Fromage
Emmenthal Fromage
Carre de Porc Apple Sauce Froid
Norwegian Anchovies
Doria Salad
Rillettes du Mans
Celery in Branch
Ripe Olives
Green olives
Bayeux Butter
Corbeille de Fruits
Vin Rouge Superieur
Vin blanc superieur
CAFE
The de Chine
The de Ceylan
Tilleul
Camomille
Menthe
Verveine
Cote de Pre-Sale Grillee Cresson
Pommes Mignonnettes
Jambon d'York
Rosbif aux Cornichons