R.M.S. "Noordam" (1914) · The Menu Museum

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

On this menu 50 dishes

Eggs Halévy

Herring Sour

Olives

Sardines à la Vincent

Rollmops

Canapés au beurre Moutarde

Rice soup

Consommé Semoule

Salmon Soufflé

Eggs Bohémienne

Eggs en Cocotte

Fried Porterhouse Steak

Grilled Lamb chops

Calf's feet à la Hollandaise

Paprika schnitzel

Stewed Escalops of Pork

Salmi of Fowl

Asparagus Tips

Broad Beans

Roast Potatoes

Mashed potatoes

Puffed Potatoes

Boiled rice

Macaroni

Pièce de Boeuf Sauce Rémoulade

Leg of Mutton à l'Allemande

Mousse de foie de Veau à la Lucullus

Noix de Porc en Gelée

Plocksausage

English Brawn

Lunchtongue

Galantine of Chicken

Raw Ham

Bagration Salad

Lettuce Salad

Demideuil Salad

Biscuit cakes

Maizena Pudding - Fruit Sauce

Stewed prunes

Rhubarbe

JAMS

Marmelade

Leiden

Roquefort

Edam

Fruit

Coffee

Tea

Chocolate

Boiled Ham