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 30, 1946

On this menu 42 dishes

GRAPE FRUIT AU KIRSCH
Brook Trout, Meuniere
Roast Spring chicken
Brussels Sprouts
Orange Souffle Pudding
FRESH FRUIT
Coffee
GRAPE FRUIT AU KIRSCH
Hors d'OEuvres, Varie
Croute au pot
Cream of Mushroom
Brook Trout, Meuniere
Supreme of Halibut - Aurore
Mousse of Ham, Truffle Sauce
Duckling Croquette, Clamart
Roast Leg and Shoulder of Lamb, Mint Sauce
Brussels Sprouts
Lima beans
Creamed Spinach
Globe Artichokes - Hollandaise
Boiled potatoes
Roast Potatoes
Snow Potatoes
Garfield Potatoes
Roast Spring Chicken, Straw Potatoes
Veal Kidneys and Bacon
Chiffonade
Beetroot
Lettuce
Cream Dressing
FRENCH DRESSING
Roquefort Dressing
Orange Souffle Pudding
Coupe Nesselrode
Macedoine of Fruit, Chantilly
Petits fours
Vanilla Ice
Strawberry ice
Lemon Ice
FRESH FRUIT
Coffee
Canape Derby