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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Paquebot Liberte

September 29, 1957

On this menu 56 dishes

Champenois Soup
Skate in Brown Butter
Braised Belgian Endives in Gravy
Elbow Macaroni Napolitaine
Dutch cheese
Bel Paese Cheese
Allan Salad
Roast Rack of Veal Chez-Soi, Bussy Potatoes
Beurre de Normandie
Olives Vertes
Olives Noires
Celeri en Branche
Anguille Fumee de Kiel
Saucisson de Paris
Potage Champenois
Aile de Raie Bouclee au Beurre Noir
Endives de Begique Braisees au Jus
Coquillettes Napolitaine
Quasi de Veau Roti Chez-Soi, Pommes Bussy
Salade Allan
Hollande Fromage
Bel Paese Fromage
Raisins
Oranges
Vin blanc superieur
Vin Rouge Superieur
CAFE
The de Chine
The de Ceylan
Tilleul The
Camomille The
Menthe The
Verveine The
Normandy Butter
Green olives
Ripe Olives
Celery in Branch
Smoked eel
Paris Sausage
Grapes
Oranges
Superior White Wine
Superior Red Wine
Coffee
China Tea
Ceylon Tea
Linden Tea
Camomile Tea
Mint Tea
Vervain Tea
Langue Fumee Froid
Carre de Porc Froid au Raifort
Rosbif Froid aux Cornichons
Cold Smoked Tongue
Cold Rack of Pork, Horse Radish
Cold Roastbeef with Gherkins