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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Clyde Line

January 1, 1928

On this menu 27 dishes

Oyster cocktail
Stuffed olives
Celery
SALTED ALMONDS
Tomato Soup
Filet of Sole, Tartar Sauce
Tenderloin of Beef, Fresh Mushroom Sauce
Braised Sweetbreads, New Peas
Maryland Turkey, Thyme Dressing, cranberry jelly
Baked Virginia Ham, Cider Sauce
New string beans
Mashed yellow turnips
NEW BUTTERED BEETS
Creamed Mashed Potatoes
Hearts of Lettuce, Roquefort Dressing
Plum Pudding, Hard Sauce
Hot mince pie
Biscuit Glace
Pumpkin Pie
Macaroons
Lady fingers
FRESH FRUIT
Gorgonzola Cheese
SALTINES
toasted crackers
Cafe noir
Mints