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. President Johnson

July 8, 1932

On this menu 28 dishes

Ripe Olives
Oyster cocktail
Sweet Pickles
Celery en Branche
CLAM BROTH
Cream of celery
Supreme of Bass Joinville
Glace of York Ham Bayadere
Beignet Souffle, Sauce Anglaise
Filet Mignon Chausseur
Roast leg of lamb, mint sauce
BUTTERED BEETS
Steamed Rice
Fresh Garden Peas
Mashed potatoes
COMBINATION SALAD
Steamed Suet Pudding, Hard & Custard Sauce
Green Apple Pie
ASSORTED CAKE
NEW YORK ICE CREAM
Pineapple Cheese
AMERICAN CHEESE
Swiss cheese
ROQUEFORT CHEESE
toasted crackers
Fresh Fruit in Season
A.D. Mints
Cafe noir