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 29, 1928

On this menu 59 dishes

Cornets d'York
Consomme Bouquetiere
Kennebec Salmon Connaught
Stuffed Squab Chicken, Giblet Sauce
Lettuce
MOCHA CAKE
nesselrode ice cream
Coffee
after dinner mints
Cornets d'York
Dates
Celery
Ripe Olives
Anchovy Rings
Green olives
imported sardines
Pickled onions
Radishes
Spring Onions
Sour Pickles
Chow-chow
Delicates Herring
Royan Bordelaise
Dry Ginger
Sweet mixed pickles
Saragossa soup
Consomme Bouquetiere
Cold Consomme
Kennebec Salmon Connaught
Fried Pompano, Sauce Raifort
Breast of Guinea Hen, Monte Carlo
Grenadin of Veal, Sauce Bearnaise, Potato Croquette
Mock Turtle Ragout with Fleurons
Belgian Hare Forestiere
Saddle of Baby Lamb Traviada
French Roast, Sauce Perigord
Stuffed Squab Chicken, Giblet Sauce
Brussel Sprouts
Carrots in Cream
stewed tomato
Boiled rice
Poi
Boiled potatoes
Mashed potatoes
Baked Potato
Roast Potatoes
Lettuce Salad
Cucumber salad
Apricot Meringue Pudding
Vanilla Cream Pie
MOCHA CAKE
nesselrode ice cream
SALTED ALMONDS
Fruits in Season
ROQUEFORT CHEESE
Swiss cheese
Neufchatel cheese
Coffee
after dinner mints