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. United States

March 2, 1954

On this menu 38 dishes

Lobster a l'United States en Cassolette, Fleurons
Boiled Fresh Brook Trout, Melted Butter, Creamed Horseradish
Scotch Grouse a l'Anglaise, Wild Rice, Bread Sauce, Glaced Marrons, Currant Jelly
Benedictine Sherbet, Nabisco Wafers
Filet Mignon, Sauce Bearnaise, Mushrooms Saute
Bombe Glace, Harlequin
Poona Cheese and Toasted Crackers
Roquefort Cheese and Toasted Crackers
Mignardises
CAPE COD OYSTERS ON THE HALF SHELL
Fresh Shrimp Cocktail
Avocado Pear Salad, Florida Dressing
Supreme of Fresh Fruit in Kirschwasser
Beluga Malossol Caviar on Ice
iced table celery
Pate de Foie Gras in Aspic
Queen and Ripe Olives
Kangaroo Tail Soup
Veloute Bismarck
after dinner mints
Assorted Nuts
Stuffed Dates
Saddle of Southdown Lamb au Jus, Mint Jelly
Roast French Poularde, Giblet Sauce, Cranberry Jelly
California Asparagus Tips, Hollandaise
Petits Pois, Francaise
HARICOTS VERTS
Candied Sweet Potatoes
Parsley Potatoes
French fried potatoes
BAKED IDAHO POTATO
Mousseline potatoes
Compote of Black Bing Cherries
Stuffed Figs
Table Raisins
crystallized ginger
Hot House Grapes on ice
Cafe Turc