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. Excalibur

April 26, 1933

On this menu 55 dishes

Fresh Crabmeat, Mayonnaise
Puree, Nissarde
Fried Fillet of Flounder, Sauce Remoulade
Filet Mignon, Fresh Mushroom Sauce
Long Island Duckling, Raisin Dressing
Smothered Red Cabbage
Hearts of Lettuce
Italian Strawberry Ice Cream
Macaroon Tartletts
Fresh Crabmeat, Mayonnaise
Sardines in Oil
Pickled Walnuts
SALTED ALMONDS
Table Celery
Mixed Pickles
Queen olives
Sour Gherkins
Fried Fillet of Flounder, Sauce Remoulade
Filet Mignon, Fresh Mushroom Sauce
Fried Calf's Feet, Tomato Sauce
Vienna Fritters, Fruit Sauce
Loin of Jersey pork, apple sauce
Long Island Duckling, Raisin Dressing
New string beans
Smothered Red Cabbage
Boiled potatoes
Idaho Baked Potatoes
French fried potatoes
Italian Strawberry Ice Cream
Macaroon Tartletts
Assorted Cookies
Canape, Moscovite
Hearts of lettuce salad
Khediviale Salad
FRENCH DRESSING
Thousand Island Dressing
Roquefort Dressing
Russian Dressing
Swiss cheese
Stilton Cheese
ROQUEFORT CHEESE
Brie cheese
Crackers
Pumpernickel
Puree, Nissarde
Consomme, Milanaise
Consomme in cup
Fruit Basket
Sugar Melon
Assorted Nuts
Tunis Dates
Smyrna Figs
Table Raisins
Demi Tasse
Coffee