Lambert's Restaurant (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 28 dishes

Clams Chowder$0.10

Consomme Brunoise$0.10

Cod Fish egg sauce$0.20

chicken pot pie american style$0.20

Tripes lyonnaise$0.20

oxtails porto wine sauce$0.20

omelettes or eggs every style$0.20

frankfurter and sauerkraut$0.20

Prime ribs of beef$0.20

prime ribs of beef, extra cut$0.35

leg lamb, mint sauce$0.20

loin pork, apple sauce$0.20

Ice cream$0.10

Pies$0.05

cheeses$0.05 – $0.10

Coffee$0.05

terrapin Maryland$0.30

Broiled 1/2 Spring Chicken$0.30

broiled beef steak french fried$0.25

broiled lamb chops french fried$0.25

broiled pork chops french fried$0.20

fried scaloppes with bacon$0.25

Sweet Cider Glass$0.05

imported sardines box$0.20

imported Camembert cheese$0.15

special coffee noir 1/2 tasse$0.10

Tea$0.05

rice pudding$0.10