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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M.S. Gripsholm

July 30, 1939

On this menu 61 dishes

Grapefruit
Tomato Juice
Clam juice
Sauerkraut Juice
Honey Dew
Anchovies
Shrimp Cocktail
Vinga-herring
Tit-bits
Mustard-herring
Mackerel in Tomato-sauce
Cream Soup Ardennaise
Omelet Argenteuil
Scrambled Eggs with Jersey Sausages
Sliced Salmon, Creamed Potatoes
Fried Sole Meuniere
Chicken a la King, Rice
Sailor Beef
Spaghettie and Ham gratin
Lamb Chops and Sweetbreads, Wax Beans, Asparagus-tips, New Peas
Cold York Ham with Asparagus
Cold Roast Beef with Celery Salad
Cold Leg of Lamb, Mint-sauce, Piccalilli
Pheasant, Sauce Cumberland, Salad
Wax Beans
Asparagus-tips
Cauliflower with Butter
New peas
Creamed Corn
Boiled potatoes
Saute Potatoes
Baked Potatoes
Creamed Potatoes
Lettuce Salad
Cucumber salad
Tomato Salad
Romaine Salad
Boston Salad
FRENCH DRESSING
Eugene Dressing
Cheese Dressing
Coupe Africaine Patisserie
Roulade Cake
Baked apples
Compote of Fresh Peaches
Cantaloupe
Bavarian Lemon Pudding
Melon
Vanilla ice cream
STRAWBERRY ICE CREAM
Chocolate Ice Cream
Mixed ice cream
Apples
Pears
Oranges
Bananas
Grapes
Plums
Cherries
LUNCHEON - Butter, Olives, Radishes, Lamb Chops and Sweetbreads, Wax Beans, Asparagus-tips, New Peas, Bavarian Lemon Pudding, Cherry-sauce
SPECIAL - Sailor Beef