Russell 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 54 dishes

Little Neck clams

Olives

Consomme, Pate d'Italie

Mulligatawney

Broiled Soft Shell Crabs, Maitre d'Hotel

Cucumbers

Saratoga Potatoes

Dill Pickles

Radishes

Green Onions

Prime Roast Beef, Demi Glace

Mashed potatoes

BUTTERED BEETS

Claret Punch

Roast Turkey, with Dressing, Cranberry Sauce

Fried Egg Plant

Jumbo Frogs, Sauta, a la Meuniere

Wax Beans

Croustade of Goose Livers, aux Fines Herbes

Apricot Fritters, a l'Anisette

Georgia Corn Pone

Buttermilk

Salami

Pickled Lambs Tongue

Roast beef

Sardines

Turkey

Tongue

Pigs Feet, in Jelly

Ham

Marinated Herring

Lamb

Boned capon

Club sandwich

Asparagus, Vinaigrette

Salade, a la Russell

MAYONNAISE OF CHICKEN

Farina Pudding, Custard Sauce

Cranberry Pie

Eclaires, a la Creme

ASSORTED CAKE

Cannned Peaches, with Cream

Fruit

Stewed prunes

Comb Honey

Cherry Preserves

Preserved figs

Cheese

Salted Wafers

Crackers

Tea

Coffee

Cocoa

Boiled potatoes