O. And O.S.S. Coptic (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 54 dishes

Oysters, Select, on Half Shell

Chicken Mayonnaise Salad

Caviar Crouts

Celery

Queen olives

Green Turtle Soup

Chicken Consomme with Quinelles

Halibut au Gratin

Salt Codfish, Cape Cod Style

Pommes Parisienne

Chicken Liver Saute aux Truffles

Woodcock au Chasseur

Terrapin, a la Maryland

Orange Fritters, Peach Sauce

Curried Giblet and Rice

Spiced Brisket of Beef and French Carrots

Chicken with Celery Sauce

Glazed Smoked Tongue

Pate de Foie Gras in Aspic Jelly

St. Louis Ham

Boned capon

Ripe Olives

Young Turkey, Oyster Dressing, Cranberry Sauce

Sirloin of Beef and Yorkshire Pudding

Saddle of Mutton and Currant Jelly

Mongolian Pheasant, Bread Sauce

Asparagus, Hollandaise

GREEN PEAS

Stewed tomatoes

Potatoes, boiled

Xmas Plum Pudding, Hard and Brandy Sauce

Macedonie Fruit

Pear Meringue

Fancy Fruit Cake

Hot Mince and Pear Pie

Assorted Small Pastry

Peach Ice Cream

Grapes

Oranges

Apples

French Mixed Candies

Figs

French Prunes

MIXED NUTS

London Layer Raisins

Crackers

Coffee

Cheese

Bon Bons

Tea

Pound cake

Potatoes, Brown

Potatoes, Souffle

Almond Candies