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. 20,301Sauterne (Own Importation)6 menus
  2. 20,302Haut Sauternes, Barton & Guestier, 19126 menus
  3. 20,303Steinberger Cabinet, Valckenberg, 18936 menus
  4. 20,304Creuznacher Steinberger, 19086 menus
  5. 20,305Chateau Laujac, Berry Bros, 19066 menus
  6. 20,306Pontet Canet, 19066 menus
  7. 20,307Roast beef hash browned, poached egg6 menus
  8. 20,308Chateau Lafite Rothschild, Chateau Bottling, 19076 menus
  9. 20,309George Ehrets6 menus
  10. 20,310Potatoes, Burton6 menus
  11. 20,311Consomme Volaille Froid6 menus
  12. 20,312Essence de clovisses froid6 menus
  13. 20,313Sliced chicken (cold)6 menus
  14. 20,314Weakfish saute fine herbes6 menus
  15. 20,315Soft clams under glass bell6 menus
  16. 20,316Small Lynnhaven6 menus
  17. 20,317Mattituck6 menus
  18. 20,318Heart of lettuce salad, French dressing6 menus
  19. 20,319Potatoes Normande6 menus
  20. 20,320Cafe Francais, demi-tasse, avec creme6 menus
  21. 20,321Pan roast oysters with cream6 menus
  22. 20,322Anchovy leaf, Sherman6 menus
  23. 20,323Filet of herring, Nicoise6 menus
  24. 20,324Celery, Elizabeth6 menus
  25. 20,325TERRAPIN Union Club6 menus
  26. 20,326Roast stuffed duck6 menus
  27. 20,327Palm tree mousseline sauce6 menus
  28. 20,328Okra with stewed tomatoes6 menus
  29. 20,329Mayonnaise or Russian dressing6 menus
  30. 20,330Piel Bros. Dortmunder6 menus
  31. 20,331Piel Bros. Kapuziner6 menus
  32. 20,332Cold farina cream, fruit sauce6 menus
  33. 20,333Tomato jelly, Wheeler6 menus
  34. 20,334Rack of lamb casserole6 menus
  35. 20,335Sweetbread, Virginia6 menus
  36. 20,336Lamb Chop, Robinson6 menus
  37. 20,337Cutter, J.H. whiskey6 menus
  38. 20,338Old Taylor Rye whiskey6 menus
  39. 20,339Sweetbread, Financiere6 menus
  40. 20,340Supreme de Volaille froid, Jeanette6 menus
  41. 20,341Pol Roger, Brut Champagne6 menus
  42. 20,342Salade de Doucette6 menus
  43. 20,343Baked sea trout, Portugaise6 menus
  44. 20,344White Rock Lithia mineral water6 menus
  45. 20,345Green turtle [soup] au Madere6 menus
  46. 20,346Consomme, Rachel6 menus
  47. 20,347Pemartin's Amontillado sherry6 menus
  48. 20,348Rice Pudding, hot or cold6 menus
  49. 20,349Baked Beans, Boston Style, with Pork6 menus
  50. 20,350Gordon Co.'s Dry gin6 menus
  51. 20,351Lamb Stew Family Style6 menus
  52. 20,352Beef Stew Family Style6 menus
  53. 20,353Stewed Fresh Assorted Fruit6 menus
  54. 20,354Blue Points, crumb fry6 menus
  55. 20,355Beechnut Bacon, Broiled6 menus
  56. 20,356Beechnut Bacon, Fried6 menus
  57. 20,357Preserved fruits and jellies6 menus
  58. 20,358Coeur d'artichaut frais froid, Petrograd6 menus
  59. 20,359Assorted meat, mixed salad6 menus
  60. 20,360Half spring chicken, salad6 menus
  61. 20,361Little Necks, cocktail6 menus
  62. 20,362Romanoff caviar on toast6 menus
  63. 20,363Filet of herring, Marseillaise6 menus
  64. 20,364Mongole William soup6 menus
  65. 20,365Extra sirloin steak planked6 menus
  66. 20,366Calf's liver, fried or broiled6 menus
  67. 20,367Union Club Terrapin6 menus
  68. 20,368Brandied fruit6 menus
  69. 20,369Lyon or Arles sausages6 menus
  70. 20,370Johannis [water]6 menus
  71. 20,371Hot coffee, chocolate or cocoa with cream, cup6 menus
  72. 20,372Ariston Rye, Aged in wood 22 years6 menus
  73. 20,373Sorrel with egg6 menus
  74. 20,374Fresh mushrooms under glass bell6 menus
  75. 20,375Londonderry Dry6 menus
  76. 20,376French pastry per piece6 menus
  77. 20,377Chateau De Pez6 menus
  78. 20,378Kummel Gilka and Allasch6 menus
  79. 20,379Charlotte, Russe6 menus
  80. 20,380Ayala Magnet Champagne6 menus
  81. 20,381Cordon Rouge Champagne6 menus
  82. 20,382Gruyere cheese, domestic6 menus
  83. 20,383Rolls and butter, without entrees6 menus
  84. 20,384Extra portion of butter6 menus
  85. 20,385Dinner, jardiniere (mixed vegetables, poached egg)6 menus
  86. 20,386Raw meat tartare sandwich6 menus
  87. 20,387Dobosch torte [chocolate layer cake]6 menus
  88. 20,388Londonderry Dry Gin6 menus
  89. 20,389Lobster saute, Bonnefoy6 menus
  90. 20,390Brown Betty pudding, sherry wine sauce6 menus
  91. 20,391Oatmeal with Pure Cream6 menus
  92. 20,392Glass of Half Milk and Cream6 menus
  93. 20,393Halibut with Egg and Lettuce6 menus
  94. 20,394Crystal Spring Duckling (half)6 menus
  95. 20,395Spring chicken saute, Marengo6 menus
  96. 20,396Tortue verte, Madere6 menus
  97. 20,397Cherrystone or Little Neck clam fry, tartar sauce6 menus
  98. 20,398Orange Pekoe tea, small pot6 menus
  99. 20,399Pommes de Terre Bermuda bouillie6 menus
  100. 20,400Little-Neck clams stew6 menus