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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The Rockafellow

Hot Springs, AR · December 25, 1906

On this menu 33 dishes

Caviare, sur canape
Queen olives
CONSOMME, Printaniere Royale
Dressed Lettuce
Celery
Dill Pickles
Filet of trout, a l'Horley
Saratoga Chips
Westphalia Ham, Champagne Sauce
Tenderloin of Beef, Larded, with Mushrooms
Veal Sweetbreads, a la Supreme, in Cases, with Green Peas
Compote of Peaches, a la Conde
Sorbet. a la Rockafelloae
Turkey, Stuffed with Nuts, Cranberry Sauce
Salmi of Mallard Duck, with Turnips
Candied Yams
Creamed Mashed Potatoes
Asparagus, drawn butter
Orange Meringue Pie
Mince Pie
Christmas Pudding, Hard and Brandy Sauce
Vanilla ice cream
Macaroons
Lady fingers
MIXED NUTS
LAYER FIGS
Raisins
Stuffed Dates
ROQUEFORT CHEESE
toasted crackers
Cafe noir
Peppermint Drops
Neufchatel cheese