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.America

January 1, 1954

On this menu 41 dishes

Demi Tasse
after dinner mints
Bluepoint Oysters on the Half Shell
Jumbo Shrimp Cocktail on Ice
Petit Fours
Mignardises
Bombe Glace Mignon
Lobster a la Newburg
Cream of Oysters
Roquefort Cheese and Toasted Crackers
Paupiette of Dover Sole Bonne Femme
Faisan en Casserole Grand Mere
Vol au Vents a la Tallyrand
Fresh Brook Trout Saute, Belle Meuniere
Consomme Royale
Chilled Table Celery
Cavair on Ice Block
Terrine de foie gras
Queen olives
Jellied Madrilene
Iced Fruit Cup a l'America
Choice Filet Mignon Parisienne, Sauce Choron
Roast Vermont Turkey Poults, Chestnut Dressing, Cranberry Jelly
Sugar Cured Baked Ham, Glaced Pineapple, Burgundy Sauce
Giant Asparagus, Hollandaise
Garden Green Peas, Saute
Broccoli au Beurre
Parsley Potatoes
French fried potatoes
Candied Sweet Potatoes
Avocado Salad, Special Dressing
Assorted Nuts
Tunis Dates
fresh fruit basket
crystallized ginger
Table Raisins
Table Figs
Grapes on Ice
Lemon Sherbet, Nabisco Wafers
Preserved Royal Anne Cherries Compote
Ripe Olives