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. Lurline

January 1, 1957

On this menu 19 dishes

Crisp Utah Celery en Branche
Ripe Olives
Supreme of Fresh frosted Pineapple au Creme de Menthe
Golden Cheese Straws
Fresh Mountain Brook Trout Saute Cucumbers Doria
Braised Stuffed Squab Chicken with Wild Rice, Truffle Sauce, Perigueux
Champagne Punch frappe'
Green Peas, Francais
BAKED IDAHO POTATO
Carrots Glace'
French fried potatoes
Green Goddess Dressing
Hot mince pie
English Plum Pudding with Hard Sauce
English Plum Pudding with Brancy Sauce
Petits fours
Stuffed Desert Dates
after dinner mints
Demi Tasse