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

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Cuvier Club

Cincinnati, Ohio · November 21, 1900

On this menu 37 dishes

Victoria Sherry
Coffee and Cream
Bent crackers
Roquefort and Brie Cheese
Champagne Jelly
Pears
Bananas
Malaga grapes
Oranges
Fresh Lobster Salad
Batavia Shrimp and Chicken Salad
Mayonnaise dressing
Breast of Wild Turkey--Chestnut Dressing--Cranberry Sauce
Blue-Winged Teal Duck (Royal), Saratoga Chips
Broiled quail on toast
Roast Quail, Oyster Dressing, French Peas
Larded Snipe, Sauce Superior, Water Cress
Punch a la Dames
Consomme Sportsmen
Partridge Sautee
Breast of Ruffed Grouse, Sauce Richelieu
Boned Breast of Broiled Prairie Chicken a la Cuvier
Venison--Fillet of Virginia Deer Broiled
Currant Jelly
Victoria Cream Potatoes
Queen olives
California Salmon, Tartar Sauce
Celery
Muscalonge a la Cuvier
Kennebec salmon
SALTED ALMONDS
Bur Pickles
Lynn Haven Bay Oysters, Norfolk
On Half Shell, Raw
fried
Escalloped
Gherkins