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 28, 1946

On this menu 61 dishes

Sheepshead Broth
Welsh Rarebit - to order
Fillet Steak, Mushroom Sauce
Apple Pie
Coffee
Tunnyfish-Vinaigrette
Crab Flake and Celery-Mayonaisse
Bluefish-Meuniere
Baked Jam Roll
Cream Cheese
Kraft Cheese
Gorgonzola Cheese
Cheddar Cheese
Welsh rarebit
Cold roast beef
Cold Roast Turkey
Beetroot salad
Tomato Salad
Lettuce Salad
FRENCH DRESSING
Thousand Island Dressing
ROQUEFORT CHEESE
Pigeon, Saratoga Chips
FRESH FRUIT
Tea
Coffee
Lemon Ice
Strawberry ice
Vanilla Ice
Pastries
compote of pineapple
Compote of Apricots
Compote of Rhubarb
Apple Pie
Roast Lamb
Ox Tongue
Boiled Ham
pressed beef
Fillet Steak, Mushroom Sauce
Steamed Jacket Potatoes
Mashed potatoes
Saute Potatoes
fried Sweet Potatoes
Hubbard Squash
Peppers and Tomato
Brussels Sprouts
Corned Brisket of Beef and Vegetables
Kidney Saute, Turbigo
Sheepshead Broth
Consomme Magenta
Stuffed olives
Queen olives
Salami sausage
Endive a la Grecque
Smoked Salmon
Sour Gherkins
Oeufs - Mayonnaise
Sardines
Celery
Clam juice
Tomato Juice