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 10, 1935

On this menu 25 dishes

French Sardines
Chow chow
Salami
Sweet mixed pickles
Strained Split Pea Soup with Croutons
Broiled Weakfish, Parsley Butter
Breaded Veal Cutlet
Corned Brisket Beef and Cabbage
Spring Chicken on Toast
Liverwurst
Luncheon Sausage
Prime rib of beef
Ox Tongue
Boiled Ham
Glaced Small Onions
Boiled and Fried Potatoes
Broccoli
Hearts of Lettuce, Beetroot, French Dressing
cocoanut pie
Sliced Peaches
Sago Custard
AMERICAN CHEESE
ROQUEFORT CHEESE
Tea
Coffee