Toyo Kisen Kaisha (1900) · 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 44 dishes

Blue point oysters on half shell

Caviare sandwiches

Queen olives

Chicken mayonnaise

Consomme aux pates

Fumet of game

Baked fish a la Horley

Boiled rock cod, anchovy sauce

Boiled fowl, oyster sauce

Leg of Mutton, Caper Sauce

Terrapin stew a la Mikado

Fried Frogs, Cream sauce

Punch a la Lalla Rookh

Braised pigeon aux champignons

Curried Chicken with Rice

Sirloin of beef, Yorkshire pudding

Saddle of lamb with jelly

Suckling pig, apple sauce

ROAST TURKEY, CRANBERRY SAUCE

BAKED SWEET POTATOES

Green Corn

Asparagus

Boiled potatoes

Mashed potatoes

Custard pudding

Small pastry

APRICOT PIE

Macedoine of Fruit

Ornamented fruit-cakes

Mince Pie

Pear Meringue

Confections

Walnuts

Filberts

Pecans

Almonds

Apples

Grapes

Oranges

Crackers

TUTTI FRUTTI ICE CREAM

Coffee

Tea

Assorted cheese