S.S. Flandre (1957) · The Menu Museum

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

On this menu 58 dishes

Isigny Butter

Green olives

Ripe Olives

Celery in Branch

Cucumbers a la Russe

Bologna Sausage

Cream Choiseul

Broiled Medallion of Bass with Paprika

Braised Celery Flamande

Spaghetti with Tomato Cullis

Roast Maryland Young Turkey Cranberry Sauce

York Ham (cold)

Sirloin with Pickles (cold)

Roast of Lamb Mint Sauce (cold)

Mixed Salad with Chervil

Provolone

Roquefort

Ice Cream Viennoise

Basket of Fruit

Superior Red Wine

Superior White Wine

Coffee

China Tea

Ceylon Tea

Linden Tea

Camomile Tea

Mint Tea

Verbena

Beurre d'Isigny

Olives Vertes

Olives Noires

Celeri en Branches

Concombres a al Russe

Salami de Bologne

Creme Choiseul

Medaillon de Bass Grille au Paprika

Celeri Braise Flamande

Spaghetti au Coulis de Tomate

Dindonneau du Maryland Roti Cranberry Sauce

Pommes Saratoga

Saratoga Potatoes

Jambon d'York (cold)

Dos d'Aloyau aux Pickles (cold)

Carre d'Agneau a la Menthe (cold)

Salade Mixte au Cerfeuil

Provolone

Roquefort

Bombe Glacee Viennoise

Corbeille de Fruits

Vin Rouge Superieur

Vin blanc superieur

CAFE

The de Chine

The de Ceylan

Tilleul (tea)

Camomille (tea)

Menthe (tea)

Verveine (tea)