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

S.S. American Banker

August 9, 1935

On this menu 22 dishes

Coffee
Chocolate Eclairs
Assorted Pastry
Cream Cheese
Oysters on the half shell
Filet of Boston Sole, Saute, Meuniere
Leg of Lamb, Mint Sauce, Currant Jelly
New green peas
English cheshire cheese
FRESH FRUIT
Ice cream
Waldorf Salad
Curled Celery
Consomme Toscane
Browned, Boiled and Mashed Potatoes
Cream of Asparagus Soup
Spinach in Butter
Prime Rib of Beef, Horseradish
Curried Vegetables
Queen olives
Fricassee of Chicken, Cream Sauce
Boiled Potatoes, Sauce Bearnaise