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 44 dishes

Little Neck clams
Mousse of Goose Liver in Jelly
Tomatoes a'la Italienne
Smoked Salmon
Fresh Celery on Ice
Filet of Herring with Green Pepper
Canapes a'la Moderne
Bermuda Onions
Piccalilli
Cream of asparagus
English Ox Tail Soup
Consomme in cup
Boiled Sea Bass with Parsley Butter
Broiled Spanish Mackerel, Maitre D'Hotel
Fresh Shrimps a'la Newburgh
Lamb chops, Maison d'Or
Calves Head en Tortue
Sirloin of Beef with Fried Egg Plant
Breast of Guinea Hen, Virginia
Roast Leg of Milk Fed Veal
Roast Turkey with Cranberry Sauce
Bermuda Onions in Cream
Carrots au Fines Herbs
Fried Egg Plant
Haricots vert
Spaghetti, Napolitaine
Boiled potatoes
French fried potatoes
fried Sweet Potatoes
Parisienne Potatoes
Lettuce and sliced tomato salad
Compote of plums
Compote of Pears
Souffle a'la Camargo
TUTTI FRUTTI ICE CREAM
French vanilla ice cream
Chocolate Ice Cream
Assorted cakes
Young American cheese
Port de Salut Cheese
Swiss cheese
Fruit in Season
Demi Tasse
Calves Head en Vinaigrette