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. "Conte Di Savoia"""

December 28, 1935

On this menu 61 dishes

antipasto assortito
Consumato caldo e freddo
Pastina in brodo
Crema di Patate
Spaghetti al Sugo o al pomodoro
Spezzatino d'Agnello con Piselli
Scaloppe di vitello al vino bianco
Costata di bue
Arista di maiale
Zampone
Galantina in gelatina
Lonza di vitello
Cavolfiori saltati
Fagiolini al burro
Patate al Forno
Papate Passate
Patate Fritte
Patate Foglia
Insalate Patate
Insalate Verde
Insalate Barbabietole
Salse Ravigote
Salse Maionese
Salse Francese
Formaggo Assortiti
Cestini di Frutta fresca e secca
Ruffino da Pasto 1931
Caffe Italiano
Cafe Americano
The Ceylon
Ceylon Tea
Italian Coffee
AMERICAN COFFEE
Chianti Ruffino red 1931
Baskets of fresh and dry Fruits
Assorted cheeses
French Sauce
Mayonnaise
Ravigote sauce
Beetroot salad
Green salad
Fried Potatoes
potatoes salad
Baked Potatoes
Mashed potatoes
Chip Potatoes
Buttered string beans
Sauted Cauliflowers
Zampone
Loin of Veal
Galantine in jelly
Rack of Pork
Prime ribs of beef
Veal escalope in white wine
Stewed Lamb with Green Peas
Buttered Spaghetti, Meat sauce
Clear pastina
Cream of Potatoes
Hot and Cold Consomme
Assorted Appetizers
Buttered Spaghetti, Tomato Sauce