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. "George Washington"""

October 5, 1921

On this menu 58 dishes

Herring Salad
English bloaters
Potage St. Germaine
English Chicken Broth
Boiled Striped Bass with Melted Butter, Sauce Joinville
Eggs, Palermitaine
Chicken Croquettes, Cream Sauce
Veal Cotelettes, Napolitaine
Small Sirloin Steak grilled
Cauliflower with cream sauce
French fried potatoes
Potato salad
Cold Roast Turkey, Cranberry Sauce
Cold Roast Prime Ribs of Beef with Chutney
Cold Roast Loin of Pork, Apple Sauce
Lyonaise Potatoes
Hashed in Cream Potatoes
Mashed potatoes
Baked Potatoes
Cold Virginia Ham
Omelette Agnes Sorel
Scrambled eggs with asparagus tips
Cold Fresh and Smoked Sausages, various kinds
Chicory Salad
Tomato Salad
Stewed Prunes Compote
Pears a'la Vladimir
Chocolate Layer Cake
Swiss cheese
Fruit in Season
Coffee
Tea
Eggs, Colbert
Smoked eel
Onion Soup au gratin
Cold Consomme in Cup
Filet of Sole, Maquerry
Scotch Lamb Stew
Roast Prime Ribs of Beef
Sausage with Tomato
Smothered Cabbage
Cold Roast Long Island Duckling
Cold Roast Leg of Lamb, Mint Sauce
Boiled Ham
Compote: Pineapples
Bavaroise, Damatienne
cole slaw
Sweet Pickles
Salade Americaine
Table Celery
Olives
Pork Chops a'la Robert
Virginia Ham Steak
Succotash
GREEN PEAS
Smoked Ox Tongue
CAMEMBERT CHEESE
AMERICAN CHEESE