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. Malolo

October 27, 1928

On this menu 62 dishes

Ahukim Cocktail
Consomme Chauceliere
Filet of Sole Cleveland
Capon, Giblet Sauce
Salad, Lettuce
Petits fours
Toasted Almond Ice Cream
Coffee
after dinner mints
Salmi of Duckling Lord Beresford, Fried Hominy
London Mixed Grill
Calf's head vinaigrette
Tomato Salad
Lettuce Salad
Ahukim Cocktail
Dates
Celery
Ripe Olives
Anchovy Rings
Green olives
imported sardines
Pickled onions
Radishes
Tuna Fish in Oil
Spring Onions
Anchovies Filet
Sour Pickles
Chow-chow
Delicates Herring
Royan Bordelaise
Dry Ginger
Sweet mixed pickles
Soup, Saint Hubert
Consomme Chauceliere
Cold Consomme
Whitefish, Sauce Colbert
Filet of Sole Cleveland
Celery en Branches a la Paix
Leg of Baby Lamb, Mint Sauce
Larded Fricandeau of Veal, Sauce Ducelle
Capon, Giblet Sauce
Brussels Sprouts
Fried Parsnips
Fried Parsnips
Boiled rice
Poi
Carrots and peas
Potatoes, boiled
Potatoes, mashed
Potatoes, baked
Potatoes, julienne
Ambassador pudding
lemon meringue pie
Petits fours
Toasted Almond Ice Cream
SALTED ALMONDS
Fruits in Season
ROQUEFORT CHEESE
Swiss cheese
Neufchatel cheese
Coffee
after dinner mints