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 25, 1946

On this menu 42 dishes

Potage clamart
Striped Bass, Maitre d'Hotel
String Beans
Coupe Cafe Marron
FRESH FRUIT
Roast Capon, Chipolata Sauce
Boiled potatoes
Casaba Melon
Hors d'OEuvres, Varie
Clear Okra Soup
Roast Capon, Chipolata Sauce
Chateau Potatoes
Snow Potatoes
Roast Potatoes
Boiled potatoes
Lettuce Salad
Tomato Salad
Chicory Salad
Thousand Island Dressing
Russian Dressing
FRENCH DRESSING
Sherry Trifle
Souffle Pudding Ananas
Coupe Cafe Marron
Prime Sirloin of Beef, Horseradish Cream
Parsnips, Fines Herbes
String Beans
Leaf Spinach
Potage clamart
Tea
Coffee
Petit Fours
Salmon, sauce hollandaise
Striped Bass, Maitre d'Hotel
Braised Sweetbread, Financiere
Timbale de Jambon
Devilled Sardines
Grilled Kidney en Brochette
Vanilla Ice
Strawberry ice
Chocolate Ice
FRESH FRUIT