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 50 dishes

Little Neck clams

Mock Turtle, al'Anglaise

Consomme Julienne

Sliced Tomatoes

Olives

Radishes

Sweet Pickles

Filet of Flounder, a la Vatel

Cucumbers

Potato Maitre d'Hotel

Roulade of Beef, Sauce Piquant

Sweetbreads Larded, Toulouse

Chocolate cake

Lobster, a la Newburg

Kidney eu Brockette, Diable

Prime ribs of beef au jus

Turkey Stuffed, Cranberry Sauce

NEW POTATOES

Stewed tomatoes

Mashed potatoes

Sweet Potatoes

Spring Lamb, Green Peas

Spinach Natural

String Beans

Water Crackers

Boiled rice

Coffee

Asparagus au beurre

MIXED NUTS

Salad, Chicken

Salad, Lettuce

Fruit Sherbet

Tapioca Custard Pudding, Brandy Sauce

Rhubarb Meringue Pie

Apple Pie

Port Wine Jelly

ASSORTED CAKE

Macaroons

ORANGE ICE CREAM

Oranges

Apples

Bananas

Layer Raisins

Figs

Cheese, Roquefort

Cheese, American

Cheese, Neufchatel

Cheese, Pineapple

Cheese, Edam

Strawberries