S. S. Zacapa (1913) · 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 37 dishes

Pate de Foie Gras

Stuffed celery

Queen olives

Goosebreast

Consomme Douglas

Potage a la Carmen

Baked Parge - Wine Sauce

Potatoes a la Madrienes

Tete de Veau - Americaine

Stuffed Bermuda Onions

German Pancakes

Boiled Leg of Veal - Parsley Sauce

Roast Ribs of Beef - Dish Gravy

Roast Chicken with Dressing

Vegetable Marrow

Fried Egg Plant

Stewed Turnips

Boiled rice

Boiled potatoes

Mashed potatoes

Cold - York Ham and Corned Beef

Russian salad

Sultana Pudding - Vanilla Sauce

Chocolate Eclairs

Macaroons

Wine Jelly

Horton's Ice Cream - Nabisco Wafers

Assorted Cake and Pastry

Assorted Fruit

Raisins

Nuts

AMERICAN CHEESE

Limburger Cheese

Edam Cheese

ROQUEFORT CHEESE

Bents Crackers

CAFE