Wells River Fish And Game Club (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 38 dishes

Oyster cocktail

Olives

CLAM BOUILLON

Codfish Chowder

Boiled Penobscot River Salmon, early June Peas

Broiled Blue Fish

Sliced New Onions

Fresh Mackerel

Iced Cucumbers

Fried smelts

Coffee

Salt-Water Perch

Milk

Frogs' Legs

Tea

Crackers

Brook and Rainbow Trout

AMERICAN CHEESE

ASSORTED CAKE

Strawberries and Cream

Lemon Sherbet

Vanilla ice cream

Sliced Tomatoes

New green peas

Baked Land-Locked Salmon

Boiled, Mashed and Browned Bermuda Potatoes

Assorted Pickles

Tomato Catsup

French Mustard

Olives

Worcestershire Sauce

Chow chow

Sugar Cured Ham

Chicago Ribs of Beef

Plymouth Rock Chicken

Cold Vermont Turkey

Shrimp Salad

Lake Trout