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 20, 1928

On this menu 61 dishes

Crab Meat Mayonnaise
Consomme Vermicelli
Chinock Salmon a l'Ostende
Squab Chicken Souvaroff
Hearts of Lettuce
Cup Custard Pudding
Assorted Pastry
Coffee
after dinner mints
Crab Meat Mayonnaise
Swiss cheese
COMBINATION SALAD
Hearts of lettuce salad
Roast Potatoes
Palmerston Soup
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
Consomme Vermicelli
Cold Consomme
Chinock Salmon a l'Ostende
Filet of Sole Maria Antoinette
Squab Chicken Souvaroff
Fresh Ox Tongue, Sauce Duxelle, Timbals of Spinach
Leg of Lamb Chipolata
Santa Barbara Artichokes, Sauce Mousseline
Prime ribs of beef au jus
Larded Fricandean of Beef, Cream Sauce, Stuffed Tomato
San Mateo Duckling, Baked Apple
Cauliflower
New string beans
Boiled rice
Poi
Corn on Cob
Boiled potatoes
Mashed potatoes
Baked Potatoes
Cup Custard Pudding
lemon meringue pie
Assorted Pastry
Neapolitan ice cream
Fruits in Season
SALTED ALMONDS
ROQUEFORT CHEESE
Neufchatel cheese
Coffee
after dinner mints