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

Page 1
Page 2
Page 3
Page 4
1 / 4

Pennsylvania Rr

Tour Through Mexico & California · February 14, 1900

On this menu 61 dishes

Coffee
Bent's Biscuits
Roquefort, Canadian and Edam Cheese
Fruit
DRY CANTON GINGER
Marmalade
ASSORTED CAKE
Vanilla ice cream
Preserved Fruits
Tapioca Pudding, Cream Sauce
Celery Salad
Charlotte of Pears, Glace
Beef a L'Anglaise
Comsomme
Broiled Philadelphia Squab on Toast
Boiled Onions
Sweet corn
Sutffed Mangoes
Mashed potatoes
Braised Sweet Potatoes
Boiled Redsnapper, Shrimp Sauce
Roast capon
POTATOES DUCHESSE
Prime Roast Beef
Cigarettes
Domestic cigars
Imported Cigars
Creme de Menthe
Maraschino
Chartreuse
Benedictine
Anisette
Old Tom Gin
Vieux Cognac
Jamaica Rum
SCOTCH WHISKEY
Wilson Rye Whiskey
Canadian Rye
Old Sour Mash Whiskey
Amontillado Sherry
Hunyadi Water
Apollinaris Lemonade
Lemonade
Poland Water
Lithia Water
Export Beer
Apollinaris Water
Hathorn Water
Club Soda
Belfast Ginger Ale
Bass' Pale Ale and Guinness' Dublin Porter
Reisling, McIver
Linda Vista, McIver
Niersteiner, CARL ACKER
Pommard Bruninghaus
Pontet Canet. Cruse & Fils Freres
St. Julien, Cruse & Fils Freres
Haut Sauterne Cruse & Fils Freres
Latour Blanche, Cruse & Fils Freres
Moet & Chandon
G. H. Mumm's Extra Dry