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

Page 1
Page 2
Page 3
Page 4
Page 5
Page 6
Page 7
Page 8
1 / 8

Russell House

Detroit, Mich · December 25, 1900

On this menu 40 dishes

Croustade of Caviar
Cotuits
SALTED NUTS WITH CHEESE STICKS
Egg Nog
Cream of Mushrooms, Perigueux
Consomme, A La Turque
Soft Shell Crabs, Remoulade
Planked Detroit River Whitefish, Vert Pre
Cucumbers
Potatoes, En Bordure
Sliced Tomatoes
Celery
Young Chicken Saute, a la Zimmer
Pickled Walnuts
Omelette Souffle, Vulcano
Prime Roast Beef, Yorkshire Pudding
Frozen Mint Julep
Mashed potatoes
Lady fingers
Brussels Sprouts
Roast Canvasback Duck, with Fried Celery
Roast Turkey, Oyster Dressing, Cranberry Jelly
SWEET POTATOES, PARISIENNE
Roast Black Bear, Port Wine and Currant Jelly Sauce
ASPARAGUS, MOUSSELINE
Fruit salad
Coffee
Crackers
Mayonnaise of Chicory
Cheese
Water Cress
Confections
Fruit
English plum pudding, hard and brandy sauce
Assorted cakes
Apple Pie, with Whipped Cream
Champagne Jelly
Cornet, Chantilly
Frozen Nesselrode Pudding
Claret, Fronsac, 1893