The Menu Museum
DecadesRestaurantsDishesRandom menu

R.M.S. "Queen Mary"

Date
1955-11-27
Restaurant
R.M.S. "Queen Mary"
Physical description
26.5x21cm folded; 26.5x42cm open

Pages

  1. Page 1
  2. Page 2
  3. Page 3

Dishes

Pineapple Juice
Tomato Juice
Chilled Cavaillon Melon
Fresh Fruit Cup
Helford River Oysters on the Half Shell
Smoked Scotch Salmon with Capers
Buche, Strasbourgeoise
Beluga Malossol Caviar
Tomates, Genoise
Salade, Orientale
Herring Roes, Piquante
Delice de Foie Gras
Thon a l'huile
Pointes d'Asperges
Anchovy Fillets
Cornichons
Oeufs, Aurore
Green olives
Olives Farcies
Salted almonds and Mixed Nuts
iced table celery
Consomme Theodora
Cream of Asparagus Soup
Potage Chantilly
Supreme of Turbot, Hollandaise
Fillets of Flounder, Caprice
Brook Trout, Belle-Meuniere
Frogs Legs sautees, Fines-Herbes
Raviolis, Bolonaise
Crepes Farcies au Fromage
Melon de Cavailton frappe
Creme d'asperges
Supreme de Turbotin, Hollandaise
Poularde de Bresse, farcie, Chipolata
Salade Waldorf
Haricots verts sautes
Pommes Rissolees
Shirred Eggs, Forestiere
Poached Eggs, Bohemienne
Contre-filet de Boeuf pique, London House
Omelettes (to order): Cheese, Mushroom, and Tomato
Breast of Game Hen, Sous Cloche, Eugenie
Braised Sweetbreads, Demidoff
Roast Leg and Shoulder of Pauillac Lamb, Mint Sauce and Jelly
Champagne Sorbet
Sirloin Steak, Henri IV
Spring Chicken, Corn Fritters
American Mixed Grill
Bordeaux Pigeon, Straw Potatoes
Veal Chop, Egg Noodles
Turkey livers en brochette
Roast Poularde de Bresse, Farcie, Chipolata
Garden Peas
Globe Artichokes, Melted Butter
French Beans, sautes
Baked Okra and Tomatoes
Fresh Leaf Spinach
Steamed Patna Rice
Boiled potatoes
Roast Potatoes
Baked Jacket Potatoes
Villa des Fleurs
Roast Prime Ribs and Sirloin of Beef, Horseradish Cream
Roast chicken
Fresh Home-made Brawn
Baked York Ham
Roast Lamb, Mint Sauce
Raised Pie
Galantine of Veal
Hearts of lettuce salad
Sliced Tomatoes Salad
FRESH FRUIT SALAD
Fantaise Salad
Hawaiian Salad
cole slaw
Maryland Salad
Paprika Dressing
Mayonnaise dressing
Thousand Islands Dressing
Ritz Dressing
Souffle Paulette
Savarin aux fruits
Coupe Edna May
Creme Cafe au Caramel
Poires, Dame Blanche
Petits fours
Vanilla ice cream
Biscuit Tortoni
Canape, Hollandaise
Cafe Marrons
Banana Ice Cream
Hot Peach Sauce
Hot Coffee
Iced coffee
Almonds and Table Figs
Grapes
Bananas
Oranges
Pears
Apples
Croute Radjah
Diable a Cheval
Coupe Edna May

Source: NYPL Digital Collections

16,525 menus · 64,352 scanned pages · 1851–2008 · uncatalogued scans

Scans and transcription data from the New York Public Library’s What’s on the Menu? project. This site is not affiliated with NYPL.