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 45 dishes

Radishes
Sardines in Oil
Table Celery
Ice 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
rissole
Wafer
Mashed
Boiled
Roast poularde
Teel
Vegetable
Red beets
Lettuce
Applesauce
Mandarins
STRAWBERRY ICE CREAM
Peaches Bourdaloue
Gouda
Camembert
Creme de Gruyere
Grapes
Pears
Pineapple
Mocha
Table Celery
Chicken Creamsoup
Plaice a la Meuniere
Fricandeau of Pork Nivernaise
Broad Beans
Rissole Potatoes
Roast poularde
Applesauce
STRAWBERRY ICE CREAM
Cheese
Fruit
Mocha