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. "Queen Elizabeth"

October 13, 1955

On this menu 36 dishes

Red Bordeaux
Coffee
FRESH FRUIT
Peach ice
Vanilla Ice
Pineapple Imperatrice
Roast Ribs and Sirloin of Beef, Horseradish Cream
Calf's head, vinaigrette
Macaroni Pomidoro
Boiled Ham
pressed beef
Fried Fillets of Whiting, Ravigote Sauce
Boiled potatoes
Poached Fresh Halibut, Marguery
Carrots vichy
Cream of tomato
Cauliflower, cream sauce
Salade Parmentier
Salami sausage
Consomme Tosca
Salade Nicoise
Brochette of Turkey Livers
Bismarck herrings
Eggs, Mayonnaise
Sardines in Oil
Pineapple Juice
Chilled French Melon
Roast Potatoes
WHITE BORDEAUX
Calf's head, financiere
Beaucaire Salad, Mayonnaise Dressing
Beaucaire Salad, French Dressing
Lettuce Salad, Mayonnaise Dressing
Lettuce salad, French Dressing
Tomato Salad, Mayonnaise Dressing
TOMATO SALAD, FRENCH DRESSING