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

Page 1
Page 2
1 / 2

S.S. "George Washington"""

October 11, 1921

On this menu 49 dishes

Olives
Sardines in Oil
Fresh celery
Cream of Green Peas Soup
Green Turtle Soup
Consomme in cup
Filet of Turbot en Chablis
Fruit in Season
Dutch cheese
Demi Tasse
Lobster, Thermidor
Eggs, Danoise
Caviar frappe
Fresh Tomatoes a'la Italienne
AMERICAN CHEESE
Sole au gratin
Canteloupe Melon
Little Neck clams
Canapes du Pate de Foie Gras
Carrots a'la Vichy
Quails with Grapes
Fried perch, sauce Remoulade
Noisette of Lamb, Walkyrie
Petit Fours
ROQUEFORT CHEESE
Port de Salut Cheese
Peaches Compote
Greengages Compote
Bisquit, Tortoni
French vanilla ice cream
Punch a'la Romaine
Pudding a'la Reine, Chaudeau Sauce
Cold Duckling, Montmorency
Roast Saddle of Veal
Mousseline of Chicken, Alexandra
Larded Filet of Beef, Mushrom Sauce
Boiled potatoes
Dauphine Potatoes
Straw potatoes
Mashed potatoes
Parisienne Potatoes
Lettuce with Russian Dressing, Escarole and Tomato
Cauliflower, Polonaise
French Poularde on the Spit, Sauce Diable
Medaillons of Sweetbreads, Piemontaise
Roast Prime Ribs of Beef au jus
Haricot Verts
Green Peas a'la Francaise
ASPARAGUS, SAUCE HOLLANDAISE