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

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Republican House

Milwaukee, [WI] · April 15, 1900

On this menu 34 dishes

BLUE POINTS
CONSOMME ANGLAISE
Cream of Cauliflower Soup
BROILED SHAD, A LA MAITRE D'HOTEL
SLICED CUCUMBERS
SALTED ALMONDS
POTATOES, JULIEN
BOILED BEEF TONGUE, ITALIAN SAUCE
ROAST SIRLOIN OF BEEF, YORKSHIRE PUDDING
Stewed tomatoes
ROAST EASTER LAMB, MINT SAUCE
BROWNED POTATOES
PINE APPLE FRITTERS, SAUCE MARASCHINO
PATTIES OF SWEET BREADS, A LA TOULOUSE
SMALL TENDERLOIN STEAK, A LA STANLEY
GREEN PEAS
Mashed potatoes
PUNCH, REPUBLICAN
ROAST SQUAB ON TOAST, WITH APRICOTS
ASPARAGUS, BROWN BUTTER
BAKED SWEET POTATOES
LETTUCE SALAD, VINAIGRETTE
MAYONNAISE OF CHICKEN
SLICED APPLE PIE
WASHINGTON CREAM PIE
Coffee
ASSORTED CAKE
Fruit
SELECTED NUTS
ROQUEFORT CHEESE
AMERICAN CHEESE
TOASTED WAFERS
Strawberry Roll, Fruit Sauce
NEW YORK ICE CREAM