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."Colombia"""

February 27, 1940

On this menu 33 dishes

Radishes
Sardines in Oil
Table Celery
Iced or hot Beef Broth in Cup
Consomme Florentine
Chicken Creamsoup
Plaice a la Meuniere
Fricandeau of Pork Nivernaise
Epigram of Venison Espagnole
Broad Beans
Stewed Lettuce
Asparagus Tips
Steamed Rice
Potatoes Rissole
Potato Wafer
Mashed potatoes
Boiled potatoes
Roast poularde
Teel
Vegetable Salad
Red beets
Lettuce
Applesauce
Compote of Mandarins
STRAWBERRY ICE CREAM
Peaches Bourdaloue
Gouda
Camembert
Creme de Gruyere
Grapes
Pears
Pineapple
Mocha