Riggs House (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 53 dishes

Clam Chowder

Blue Point Oysters

Sherry Wine Jelly

Sweet Pickles

Olives

Chow chow

Consomme Brunoise

Sliced Tomatoes

Water Crackers

Coffee

Edam

Pineapple Cheese

Neufchatel cheese

AMERICAN CHEESE

Roquefort

Layer Raisins

Bananas

Grapes

Figs

MIXED NUTS

Oranges

Apples

Lemon ice cream

ASSORTED CAKE

Custard Pie

Lady fingers

Anise Wafers

APRICOT PIE

Rice Pudding, Brandy Sauce

Salmon

Lettuce

Orange ice

Hominy

Spaghetti, Milannaise

GREEN PEAS

Mashed potatoes

Stewed tomatoes

String Beans

Sweet Potatoes

NEW POTATOES

Lamb, mint sauce

Turkey Stuffed, Cranberry Sauce

Prime ribs of beef au jus

Queen Fritters, Sauce Savoyen

Frogs Legs Saute, Creole

Sweetbread Croquettes, Perigoval

Boiled Fowl, Sauce Supreme

Potato Francaise

Cucumbers

Radishes

Riggs House

Sauce Montpellier

Broiled Bluefish, Sauce Montpellier