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. Independence

August 21, 1954

On this menu 24 dishes

ROAST SQUAB CHICKEN, VERONIQUE
ROULADE SULTANE, RUM SAUCE
RAINBOW BROOK TROUT SAUTE, ALPHONSE XIII
Creme Champenoise aux Croutons
CONSOMME DOUBLE, AMBASSADEUR
Broiled Sirloin Steak, Fresh Mushroom Sauce
DANISH SHRIMP COCKTAIL, SAUCE LAMAIZE
SUPREME OF FRESH FLORIDA FRUIT RAFRAICHI AU KUMMEL
Italian Antipasto
Hearts of Celery
Queen olives
BROCCOLI AU PARMESAN
Buttered Garden Peas
Chateau Potatoes
Chiffonade Salad, French Dressing
MILLES FEUILLE
Petits fours
Dates
CLUSTER RAISINS
MIXED NUTS
cheese varies
fresh fruit basket
Coffee
after dinner mints