T.N. "Conte Di Savoia""" (1932) · 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 68 dishes

Tonno

Filetti di acciughe

Olive verdi

Insalata di bue

Giardiniera

Mortadella

Consumato caldo e freddo

Consumato in gelatina

Crema di avena

Vermicelli con verdura

Maccheroni gratinati al burro

Stoccofisso alla Genovese

Patate Puree

Terrina di fegato grasso

Galatina di cappone

Lingua

Roast-Beef

Arista di maiale

Pollo

Cima genovese

Salse Tartara

Insalate Lattuga

Insalate Scarola

Insalate Barbabietole

Lemon Pie Meringue

Formaggi

Frutta

Caffe

Maccheroni Napoletana

Patate al Forno

Agnello alla Boulangere

Piselli alla paesana

Salse Ribes

Salse Mele

Filleted Anchovies

Marinated tunny fish

Beef salad

sour mixed pickles

Olives

Sausages

Hot and cold consomme in cup

Cream of Wheat

Jellied chicken bouillon

Consomme vermicelles and vegetable

Baked Potatoes

Roast-Beef

Creamed macaroni au gratin, butter sauce

Peas country style

Terrine of Foie Gras

Rack of Pork

Capon galantine

Roast chicken

Stuffed veal Genoese

Ox Tongue

Stockfish Genoese

Lamb oven keeper style

Apple Sauce

Cranberry Sauce

Lettuce Salad

Escarole Salad

Assorted cheese

Mixed Fruits

Coffee

Macaroni Neapalitaine

Mashed potatoes

Tartare Sauce

Beetroot salad

lemon pie