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

Page 1
Page 2
Page 3
1 / 3

S.S. Flandre

July 31, 1957

On this menu 58 dishes

Beurre de la Manche
Celerie en Branches
Olives Noires
Olives Vertes
Noodles in Butter
Roast Loin of Porc with Onions
Potatoes au Gratin
Mixed Salad with Beetroot
Bel Paese Cheese
Cantal Cheese
Parisian Mocha
Moka Parisien
Nouilles au Beurre
Aubergines Frites Nimoise
Fried Egg-Plants Nimoise
Cervelle de veau au beurre noir
Salami de Milan
Salade Bouchere
Mayonnaise Dieppoise
Longe de Porc Rotie aux Petits Oignons
Pommes au gratin
Jambon d'York
Langue Fumee
Rosbif aux Cornichons
Panchee aus Betteraves
Bel Paese
Cantal
Corbeille de Fruits
Vin Rouge Superieur
Vin blanc superieur
CAFE
The de Chine
The de Ceylan
Tilleul
Camomille
Menthe
Verveine
Manche Butter
Green olives
Ripe Olives
Celery in Branch
Milan Sausage
Salad Bouchere
Mayonnaise Dieppoise
Calf's Brainin Brown Butter
york ham
Smoked Tongue
Roastbeef with Gherkins
Basket of Fruit
Superior Red Wine
Superior White Wine
Coffee
China Tea
Ceylon Tea
Linden Tea
Camomile Tea
mint
Verbena