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 21, 1921

On this menu 60 dishes

Salad a'la Americaine
Medaillons of Sole en Bellevue
Herring Salad
Olives
Timbale of Fresh Salmon in Jelly
Filet of Kiel Bloaters
Eggs a'la Imperiale
Red beets
Radishes
Piccalilli
Clam Chowder
Soup, Cream of Chicken wit Rice
Consomme Raviolis
Cold Langouste, Sauce Tyrolienne
Flounder a'la Meuniere
Bouille a' Baisse, Marsailaise
Eggs a'la Florentine
Fried Eggs on Toast, Bearnaise
Welsh Rarebit, Cateret
Vol au Vent a'la Toulouse
Potted Steak a'la Miroton
Boiled Leg of Lamb, Garnished, Caper Sauce
Calves Head a'la Vinaigrette
Roast Capon, Milanaise, Giblet Sauce
Roast Prime Ribs of Beef
Lambs' kidneys
Small Steak
Lamb Chops
New Stringless Beans
Braised Cabbage
Carrots a'la Vichy
GREEN PEAS
Potatoes, French fried
Potatoes, baked
Potatoes, Duchesse
Potatoes, mashed
Potatoes, boiled
Potato salad
Lettuce Salad
Sliced Tomato Salad
Roast french poularde
Roast Prime Ribs of Beef with Horseradish
Quails in Jelly
Breast of Chicken in Mayonaise
Roast leg of lamb, mint sauce
Virginia Ham
Boiled Ham
Smoked Ox Tongue
Various Kinds of Fresh and Smoked Sausages
Stewed prunes
Compote of Greengages
Peaches a'la Richelieu
Chocolate Layer Cake
Semoule a'la Imperatrice
Fromage de Brie
AMERICAN CHEESE
Camembert
Fruits in Season
Coffee
Tea