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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S.S. "Pastores"""

July 30, 1937

On this menu 33 dishes

Little Neck Clams on the half shell
iced table celery
Garden Radishes
Queen olives
Potage Mullagatawny
Hot or Cold Consomme
Poached Salmon, Mousseline
New Boiled Potatoes
Braised Rack of Spring Lamb, Jardiniere
Omelette Plain, au Confiture
Roast Prime Ribs of Beef au jus
Stuffed Young Vermont Turkey, Cranberry Sauce
GREEN PEAS
Steamed Rice
Broccoli, Polonaise
Potatoes: Mashed
Candied Sweet Potatoes
Emma Salad
Marie Louise Salad
Roquefort
Thousand Island
Biscuit Tortoni
Cottage Pudding, Melba Sauce
Chocolate Souffle, Glace
Mince Meat Pie
Petit Fours
FRESH FRUIT
Camembert
Gruyere
Edam
Soda, Saltine or Toasted Bent's Water Crackers
Demi Tasse
after dinner mints