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 Mary"""

June 9, 1937

On this menu 23 dishes

Bismarck herrings
cole slaw
Croutes Yarmouth
Luncheon Sausage
Consomme Brunoise au riz
Potage Windsor
Salmon Poche, Sauce Batarde
Chicken Croquettes St. Clair
Roast Quarters of Lamb, Mint Sauce
Green Peas saute au Beurre
Fried Egg Plant
Boiled and Roast Potatoes
Baked Wiltshire Ham Florentine
Roast Beef, Horseradish sauce
Bologna and Liver Sausage
Rolled Ox Tongue
FANCY PASTRY
Orleans Pudding
Ice Cream and Wafers
Oranges
Coffee
Bananas
Apples