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 18, 1921

On this menu 50 dishes

crab meat cocktail
Artichokes, Vinaigrette
Sardines in Oil
Smoked eel
Fresh Tomatoes, Parisienne
Sweet Red Peppers
Fresh celery
Anti-Pasta, Italia
Olives
Cream of Asparagus Soup
Chicken broth with vermicelli
Consomme Brunoise
Turbotin a'la Royale
Cold Salmon a'la Ravigote
Flounder a'la Meuniere
Calves Head en Tortue
Filet Mignon, Rossini
Leg of Lamb a'la Flamande
Grenadins of Veal, Piemontaise
Demi Tasse
Fruit in Season
AMERICAN CHEESE
Cream Cheese
Swiss cheese
Gorgonzola Cheese
Assorted cakes
French Chocolate Ice Cream
Coupes a'la Victoria
Souffle, Camargo
Peachs compote
Pineapples Compote
Tomato Salad
Waldorf Salad
Lettuce Salad
Boiled potatoes
Candied Sweet Potatoes
Mashed potatoes
Souffle Potatoes
Parsley Potatoes
Croquette Potatoes
Risotto
GREEN PEAS
New Stringless Beans a'l Anglaise
ASPARAGUS, SAUCE HOLLANDAISE
Macedoine of Vegetables
Breast of Guinea Chicken, Virginia
Stuffed Roast Capon, Cranberry Sauce
Roast Prime Ribs of Beef with Horseradish
Eggs a'la Russe
Vanilla ice cream