The Menu Museum

Historical restaurant menus from the New York Public Library, rebuilt to explore visually.

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

Dishes

45,211 dishes appearing on three or more menus, most common first

  1. 17,401Milk-fed Chicken, Fresh Vegetables7 menus
  2. 17,402Broiled or Fried Irish Bacon7 menus
  3. 17,403Cos d'Estournel, 19097 menus
  4. 17,404St. Estephe, 19097 menus
  5. 17,405Chateau Pape Clement, 19077 menus
  6. 17,406Consommé Julienne7 menus
  7. 17,407Imported Scotch kippered herring, fried eggs7 menus
  8. 17,408Clam Broth, hot or cold, per cup7 menus
  9. 17,409Bordeaux Vieux wine7 menus
  10. 17,410Planked steak (extra sirloin)7 menus
  11. 17,411Seatags oysters7 menus
  12. 17,412Pork Chop, apple sauce7 menus
  13. 17,413Cold lamb, vegetable salad7 menus
  14. 17,414Dewey, in cream7 menus
  15. 17,415Cocktail Sauce 5c. Extra7 menus
  16. 17,416Chocolate Eclair (1)7 menus
  17. 17,417Tea or coffee, pot (2 portions)7 menus
  18. 17,418Beef bouillon in cup7 menus
  19. 17,419Norris Special7 menus
  20. 17,420El Bart dry7 menus
  21. 17,421Schafer's Extra Wiener Beer7 menus
  22. 17,422Half spring turkey, broiled7 menus
  23. 17,423Special Bourbon7 menus
  24. 17,424Onion soup with cheese au gratin, to order7 menus
  25. 17,425Chianti, Red7 menus
  26. 17,426*Guinea chicken7 menus
  27. 17,427Private Stock Brandy7 menus
  28. 17,428Nebiolo Spumante wine7 menus
  29. 17,429Moscato Spumante wine7 menus
  30. 17,430Chateau La Rose, 1903, bordeaux (red)7 menus
  31. 17,431Frogs' legs saute, Provencale7 menus
  32. 17,432Whole California artichoke, hollandaise or vinaigrette7 menus
  33. 17,433Meringe glacee7 menus
  34. 17,434Haig & Haig ***7 menus
  35. 17,435Half spring guinea hen broiled on toast7 menus
  36. 17,436Gruyere, domestic7 menus
  37. 17,437with ham or bacon7 menus
  38. 17,438Chateau Leoville Claret7 menus
  39. 17,439Potatoes - Au gratin7 menus
  40. 17,440Orange and lettuce salad7 menus
  41. 17,441Duca d'Alba champagne7 menus
  42. 17,442Krug & Co., Private Cuvee champagne7 menus
  43. 17,443Louis Roederer, Grand Vin Sec champagne7 menus
  44. 17,444Great Western, Special Reserve champagne7 menus
  45. 17,445Grilled Pigs Feet, Deviled Sauce7 menus
  46. 17,446Ruppert's Knickbocker beer7 menus
  47. 17,447Meringue glace panachee7 menus
  48. 17,448Marashino Sherbet7 menus
  49. 17,449Cold Virginia ham and chicken7 menus
  50. 17,450Broiled Large Lobster, according to size7 menus
  51. 17,451Half Chicken, Romaine Salad (cold)7 menus
  52. 17,452Candied sweets pototoes7 menus
  53. 17,453French mutton chop7 menus
  54. 17,454Terrapin, Mayland7 menus
  55. 17,455English Breakfast tea, per pot (for 1)7 menus
  56. 17,456Oolong tea, per pot (for 1)7 menus
  57. 17,457Ceylon tea, per pot (for 1)7 menus
  58. 17,458Lamb stew, Parisienne7 menus
  59. 17,459Rabbit Stew, Bourgeoise7 menus
  60. 17,460Fricassee of Chicken with fresh vegetables7 menus
  61. 17,461Chicken Broth, family style with rice7 menus
  62. 17,462Beef Stew with spaetzel7 menus
  63. 17,463Bouillabaisse, Marseillaise7 menus
  64. 17,464Small Sirloin Steak with Potatoes and Coffee7 menus
  65. 17,465Long Island Smelts, Meuniere7 menus
  66. 17,466Roast Crystal Spring Duckling half7 menus
  67. 17,467Filet of Herring a la Russe (p. p.)7 menus
  68. 17,468Hors d'Oeuvres (p. p.)7 menus
  69. 17,469Fresh Corn with paprika7 menus
  70. 17,470Coffee (small pot) with cream7 menus
  71. 17,471Domestic beer (glass)7 menus
  72. 17,472Chicken emince a la King7 menus
  73. 17,473Grilled deviled beef bones7 menus
  74. 17,474Blue Ribbon, Pabst7 menus
  75. 17,475Cold sliced corned beef7 menus
  76. 17,476Duc de Montebello, Brut champagne7 menus
  77. 17,477French rolls or croissants7 menus
  78. 17,478Home-made Fresh peach pie7 menus
  79. 17,479Deep Spring Tennessee Whiskey7 menus
  80. 17,480Sea food Newburg in chafing dish7 menus
  81. 17,481Vanilla cream puff7 menus
  82. 17,482Supreme de Volaille, Jeannette7 menus
  83. 17,483Soft clams a la Poulette in chafing dish7 menus
  84. 17,484Chicken Saute, Hunter Style7 menus
  85. 17,485Duc de Montebello, Grand Cremant Brut7 menus
  86. 17,486Duc de Montebello, Grand Cremant, Brut, 19047 menus
  87. 17,487Duca d'Alba, Extra Dry (Italian)7 menus
  88. 17,488Petoncles Frits, Sauce Tartare7 menus
  89. 17,489Cassaba Melon7 menus
  90. 17,490BELUGA CAVIAR [own importation, per person]7 menus
  91. 17,491Consomme Excelsior Froid7 menus
  92. 17,492Saumon froid, sauce Major Handy7 menus
  93. 17,493Broiled soft clams with cream7 menus
  94. 17,494Lettuce and nuts sandwich7 menus
  95. 17,495Anchovie7 menus
  96. 17,496Anchovie on toast7 menus
  97. 17,497Caviar, d'Astrakan7 menus
  98. 17,498Caviar, d'Astrakan on toast7 menus
  99. 17,499Alaska black cod7 menus
  100. 17,500Blanchaille et Crabes d'Huitres Frits, Sauce Tartare7 menus