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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R.M.S. Parthia

September 5, 1957

On this menu 60 dishes

Croute Derby
Canapé Quo Vadis
FRESH FRUIT
Hot Coffee
Iced coffee
Vanilla ice cream
Biscuit Tortoni ice cream
Nougat Parfait Ice Cream
Lemon ice cream
Hot Jubilee Sauce
Blended Fruit Juice
Chilled Honeydew Melon
Beluga Molossal Caviare on Ice
Hors d'Oeuvre, Varies
Salted Mixed Nuts
Clear Turtle with Sherry
Tomato Juice
Smoked Salmon with capers
Delice de Foie Gras
Table Celery
Queen, Ripe and Stuffed Olives
Crème Pomadour
Petite marmite
Slip Sole, Meuniere
Poached Scotch Salmon, Hollandaise Sauce
Spaghetti au Beurre
Garden Vegetables a la Creme
Rack of Lamb, Langtry
Baked York Ham, Madeira Sauce
Coupe Parthia
English Plum Pudding, Brandy Sauce
Petit Fours
Gâteau au Revoir
Minute Steak with Tomatoes
Sorbet au Liqueurs
Poussin, Saratogas
ROAST TURKEY, CRANBERRY SAUCE
GREEN PEAS
Succotash
french beans
Braised celery
Broccoli au Beurre
Boiled potatoes
Roast Potatoes
Pont Neuf Potatoes
Potatoes au Gratin
Roast Lamb, Mint Sauce
Veal and Ham Pie
Rolled Ox Tongue
Roast Sirloin of Beef, Horseradish Cream
Home-made Brawn
Lettuce and Tomato Salad
Waldorf Salad
Manon Salad
Florida Salad
Roquefort Dressing
Mayonnaise dressing
FRENCH DRESSING
Thousand Islands Dressing
Terrine of Duckling