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. 25,601Potatoes--Saute4 menus
  2. 25,602Shrimps on Toast4 menus
  3. 25,603Rolled Wheat4 menus
  4. 25,604Consomme, Sago4 menus
  5. 25,605Baked Bluefish, Maitre d'Hotel4 menus
  6. 25,606Frizzled Beef with Eggs or Cream4 menus
  7. 25,607Havana, No. 14 menus
  8. 25,608New England Pumpkin Pie4 menus
  9. 25,609Lambs' Tongue4 menus
  10. 25,610Cold Consomme, en tasse4 menus
  11. 25,611Broiled Whitefish, a la Maitre d'Hotel4 menus
  12. 25,612Rockaways, dozen4 menus
  13. 25,613Oysters, Fried with Bacon4 menus
  14. 25,614Wheaten grits and cream4 menus
  15. 25,615Omelet, aux petits pois4 menus
  16. 25,616Turnip4 menus
  17. 25,617Little Necks, dozen4 menus
  18. 25,618Sponge Pudding, Wine Sauce4 menus
  19. 25,619Picked-up Codfish, Cream4 menus
  20. 25,620Fruits en Conserve4 menus
  21. 25,621Toast au Lait4 menus
  22. 25,622Toast a la Creme4 menus
  23. 25,623Gaufres4 menus
  24. 25,624Sarah Potatoes4 menus
  25. 25,625Baked or Boiled4 menus
  26. 25,626Broiled Kidney and Bacon4 menus
  27. 25,627Banquet4 menus
  28. 25,628Fillet Steak to Order4 menus
  29. 25,629Poulet Saute a la Marengo4 menus
  30. 25,630Tea, single pot4 menus
  31. 25,631Sirloin of beef, Bordelaise4 menus
  32. 25,632Crescent Olives4 menus
  33. 25,633Olives stuffed4 menus
  34. 25,634Cepes sautes4 menus
  35. 25,635Sliced Fresh Tomatoes4 menus
  36. 25,636Cup of Coffee and cream4 menus
  37. 25,637Cold hard shell crabs4 menus
  38. 25,638Puree of Chicken4 menus
  39. 25,639Curacao Marie Brizard4 menus
  40. 25,640Poland Spring Water, Plain4 menus
  41. 25,641Poland Spring Water, Aerated4 menus
  42. 25,642Roast Vermont Turkey, Stuffed, Cranberry Sauce4 menus
  43. 25,643Canadian and Edam Cheese4 menus
  44. 25,644Corned Round Beef4 menus
  45. 25,645Creme St Germain4 menus
  46. 25,646Hoff's German Malt4 menus
  47. 25,647Consomme Quenelles4 menus
  48. 25,648St. Louis Anheuser Busch Malt Nutrine4 menus
  49. 25,649Kumyss, pints4 menus
  50. 25,650Broiled White Fish, Maitre d'Hotel4 menus
  51. 25,651Kidney Saute4 menus
  52. 25,652Consomme with eggs4 menus
  53. 25,653Boiled Milk4 menus
  54. 25,654Ham and Cabbage4 menus
  55. 25,655Smoked Goose Breast4 menus
  56. 25,656Calves Liver a la Minute4 menus
  57. 25,657Wedding Cake4 menus
  58. 25,658Lobster, plain, whole4 menus
  59. 25,659Tenderloin of Beef, with Mushrooms4 menus
  60. 25,660Roast beef hash with egg4 menus
  61. 25,661Stewed Lobster, a la Newburg4 menus
  62. 25,662Soup, Macaroni4 menus
  63. 25,663Ham or corned beef4 menus
  64. 25,664Ruinart (Brut)4 menus
  65. 25,665Poularde a la Stanley4 menus
  66. 25,666Carl Acker's Rudesheimer4 menus
  67. 25,667Cruse & Fils Frere Pontet Canet4 menus
  68. 25,668Cruse & Fils Frere St. Julien4 menus
  69. 25,669J. Calvet & Co.'s St. Julien4 menus
  70. 25,670Cruse & Fils Frere Medoc4 menus
  71. 25,671California Zinfandelle4 menus
  72. 25,672J. Calvet & Co.'s Sauterne4 menus
  73. 25,673New York Club Soda4 menus
  74. 25,674Rice Pudding, Brandy Sauce4 menus
  75. 25,675Broiled Fresh Shad4 menus
  76. 25,676Salt Codfish Cakes4 menus
  77. 25,677Curried Vegetables and Rice4 menus
  78. 25,678Per Pot4 menus
  79. 25,679Boiled Beef Horseradish Sauce4 menus
  80. 25,680Old Royal4 menus
  81. 25,681Tea, English breakfast4 menus
  82. 25,682Stewed Parsnips in Cream4 menus
  83. 25,683Chas. Heidsieck, B. L.4 menus
  84. 25,684Piper Heidsieck, Sec. W. L.4 menus
  85. 25,685Empire Private Stock4 menus
  86. 25,686Dawson's Scotch4 menus
  87. 25,687Hunter's Baltimore4 menus
  88. 25,688Wilson's Atlas4 menus
  89. 25,689Old Tom Pepper4 menus
  90. 25,690Bells 79 Old Crow4 menus
  91. 25,691Little Neck Clams, Fry with Bacon4 menus
  92. 25,692Puree of Green Peas aux Croutons4 menus
  93. 25,693Broiled Philadelphia Squab, Currant Jelly4 menus
  94. 25,694Breast of Veal Stuffed, Carrots and Peas4 menus
  95. 25,695Puree of Pea4 menus
  96. 25,696Floirac, Barton and Guestier4 menus
  97. 25,697Montferrand, Boshamer Leon and Co.4 menus
  98. 25,698Ponted Canet, Boshamer Leon and Co.4 menus
  99. 25,699Clam Tea4 menus
  100. 25,700Barsac, (Imp. & Bot. by Hot. Empire)4 menus