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 21, 1928

On this menu 61 dishes

Fruit Cocktail
Consomme Solferino
Flounder Marguery
Jumbo Squab with Mushrooms en Casserole
Escarole
Vanilla Ice Cream, Chocolate Glace
SALTED ALMONDS
Coffee
after dinner mints
Abalone Steak, Sauce Tartar
Flounder Marguery
Lamb Chops Fregolli
Jumbo Squab with Mushrooms en Casserole
Calf's head en tortue with fleurons
Patties a la Toulons
Larded Tenderloin of Beef, Sauce Bordelaise
Loin of Pork Strasbourgoise
Capon, Giblet Sauce
Fruit 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, Cosmopolitan
Consomme Solferino
Cold Consomme
Fresh Lima Beans
Fried Egg Plant
Boiled rice
Poi
Macedoine
Potatoes, boiled
Potatoes, mashed
Potatoes, baked
Potatoes, julienne
Salad, Escarole
Salad, Beets
Banana Short Cake
Cocoanut Cream Pie
French Pastry
Vanilla Ice Cream, Chocolate Glace
SALTED ALMONDS
Fruits in Season
ROQUEFORT CHEESE
Swiss cheese
Neufchatel cheese
Coffee
after dinner mints