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. Manhattan

August 13, 1934

On this menu 16 dishes

Hors d'Oeuvres
Cream of Chicken a la Reine
Boiled Turbut, Shrimp Sauce or Melted Butter
Roast Duckling, Apple and Raisin Dressing
Minted Fresh Green Peas
Escarole Salad, French Dressing
Cup Mickey
Petits fours
Cheese with Crackers
FRESH FRUIT
Coffee
Friandises
Bordeaux (white) Graves Superior Dry
Bordeaux (red) Medoc, Eschenauer
Champagne: Royal Chadron
Moselle: Zeltinger