S.S. Excalibur (1933) · The Menu Museum

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

On this menu 48 dishes

Iced California Fruit, Marashino

Antipasto, Italienne

Blue Point Oyster Cocktail

Pickled Walnuts

Caviar de Beluga Malossol on Toast

SALTED ALMONDS

Table Celery

Mixed Pickles

Pearl Onions

Clear green turtle soup

Cream a la Princesse

Consommé Double with Cheese Sticks

Broiled Kennebec Salmon, Sauce Choron

Patties a la Massena

Lamb Chops a la Parisienne

Prime Ribs of Beef au Jus, Yorkshire Pudding

Young Vermont Turkey, Cranberry Sauce

HARICOTS VERTS

Fresh asparagus

Boiled potatoes

Idaho Baked Potatoes

French fried potatoes

Potatoes fondante

Heart of Lettuce

Waldorf Salad

FRENCH DRESSING

Thousand Island Dressing

Roquefort Dressing

Russian Dressing

Strawberry Melba

Petits fours

Seven Layer Cake

Compote of Green Gages

CAMEMBERT CHEESE

Stilton Cheese

ROQUEFORT CHEESE

Bel-Paese Cheese

Brie cheese

Crackers

Pumpernickel

Fruit Basket

Assorted Nuts

Tunis Dates

Smyrna Figs

Table Raisins

crystallized ginger

after dinner mints

Demi Tasse