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 12, 1921

On this menu 49 dishes

Medaillons of Lobster in Mayonaise
Grape Fruit Cocktail
Poultry Salad, Francaise
Fresh celery
Filet of Herring with Haricot Verts
Olives
Smoked Sardines
Fresh Tomatoes, Milanaise
Soup Dubarry
Cream of St Hubert
Consomme with Semolina Dumplings
Fried Scallops and Bacon
Fried Sole, Meuniere
Boiled Turbot, Parsley Butter, Sauce Hollandaise
Corned Ox Tongue au Vin Rouge, with Spinach
Veal Cotelettes, Nostitz
Noisette d' Agneau, Marechale
Guinea Squab, Suvaroff
Chateau Briand, Sauce Bordelaise, Souffle Potatoes
Roast Prime Ribs of Beef
Roast Fresh Ham, Apple Sauce
Roast Chicken, Florida Stuffing
Stewed Tomatoes with Rice
Cauliflower, cream sauce
Succotash
Creamed Spinach
Boiled potatoes
Lettuce Salad
Compote of Pears
Pineapples Compote
Soufflé aux amandes
TUTTI FRUTTI ICE CREAM
French vanilla ice cream
Macaroons
Wafers
AMERICAN CHEESE
Cream Cheese
Dutch cheese
Gorgonzola
Fruit in Season
Demi Tasse
Souffle Potatoes
fried Sweet Potatoes
Mashed potatoes
French fried potatoes
Parisienne Potatoes
Mixed Salad
Tomato Salad
Chocolate Ice Cream