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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O. D.

En route · July 20, 1901

On this menu 30 dishes

Cherrystone Oysters
Soup, Mock Turtle
Celery
Olives
Boiled Sheephead, Hollandaise Sauce, Pomme Dauplin
Boiled PHiladelphia Fowl, Caper Sauce
Stewed Rabbit, Virginia Style
Spaghetti a la Creole
Prime Ribs of New York Beef
Roast Pork, Apple Sauce
Mashed potatoes
Sweet Potatoes
Brussels Sprouts
Lima beans
GREEN PEAS
Romaine Salad
ROAST MALLARD DUCK, currant jelly
Fried hominy
English Plum Pudding, Hard Sauce
Mince Pie
MADEIRA WINE JELLY
CHRERY PIE
ASSORTED CAKE
MIXED NUTS
Raisins
FRESH FRUIT
Crackers
Cheese
Coffee
English Plum Pudding, Brandy Sauce