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

Page 1
Page 2
Page 3
Page 4
1 / 4

M.S. Gripsholm

July 31, 1939

On this menu 68 dishes

Grapefruit
Tomato Juice
Clam juice
Sauerkraut Juice
Honey Dew
Anchovies
Star-bits
Pickled Mackerel
Vinga-herring
Mussels Cocktail
Smoked Salmon
Sardelles
Chicken Consomme Printaniere
Omelet with tomatoes
Poached Eggs Colbert
Fried Fillet of Salt Herring, Onion-Sauce
Boiled Lemon Sole, Parsley-sauce
"Pytt i Panna" with Fried Eggs
Pheasant Croquettes, Peas, Truffle-sauce
Grilled Chicken Americaine
Creamed Jerusalem Artichokes
Cold Ox-tongue with Peas
Cold turkey, Tomato Salad
Cold Virginia Ham a la Russe
Cold Leg of Lamb, Mint-sauce, Chutney
Lima beans
New peas
Cauliflower
Grilled Tomatoes
Boiled potatoes
Saute Potatoes
Baked Potatoes
Parsley Potatoes
Chips Potatoes
Lettuce Salad
Cucumber salad
Tomato Salad
Romaine Salad
Boston Salad
Asparagus salad
cole slaw
FRENCH DRESSING
Princesse Dressing
St. Regis Dressing
Coupe Messina Patisserie
Custard Walnuts Cup
Baked apples
Strawberry Compote with Cream
Melon
Eclair au Mocca
Vanilla ice cream
STRAWBERRY ICE CREAM
Chocolate Ice Cream
Biscuit Tortoni
Apples
Pears
Oranges
Bananas
Grapes
Plums
Cherries
Lima beans
Carrots
Cauliflower
Chips Potatoes
Tomato Salad
LUNCHEON - Butter, Olives, Grilled Chicken Americaine, Lima Beans, Tomatoes, Cauliflower, Chips Potatoes, Eclair au Mocca
SPECIAL - "Pytt i Panna" with Fried Eggs