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, OH · November 20, 1901

On this menu 39 dishes

Consomme Bisque
Oranges
Malaga grapes
Bananas
Pears
Champagne Jelly
Lynn Haven Bay Oysters, Norfolk
OYSTERS ON HALF SHELL
ROQUEFORT CHEESE
Bent crackers
Coffee and Cream
Victoria Sherry
Mayonnaise dressing
Queen olives
Celery
Batavia Shrimp-Chicken salad
Gherkins
Fresh Lobster Salad
Bur Pickles
SALTED ALMONDS
Partridge on Toast
Kennebec salmon
Victoria Cream Potatoes
Muscalonge a la Cuvier
California Salmon, Tartar Sauce
Broiled quail on toast
Venison Fillet of Virginia Deer, Broiled Currant Jelly
Boned Breat of Broled Prairie Chicken a la Cuvier
Breast of Ruffed Grouse, Sauce Richelieu
Punch Romaine
Glace
Larded Snipe, Sauce Sportsmen, Water Cress
Breast of Wild Turkey - Cellery Dressing - Cranberry Sauce
Blue Winged Teal Duck (Royal), Saratoga Chips
Roast Quail, Oyster Dressing, French Peas
Raw Oysters
Fried oysters
Escalloped Oysters
Brie cheese