Grand Union (1901) · 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 54 dishes

Little Neck clams

Clam Chowder, Americaine

Consomme, Brunoise Quenelles

Boiled Chicken Halibut, Hollandaise

Broiled pompano, maitre d'hotel

Potatoes Julienne

Olives

Cucumbers

Pickles

Tomatoes

Leg of Lamb a la Bretonne

Smoked Jowl with Greens

Assorted Fruit

Pistache ice cream

Vanilla ice cream

Roquefort

Coffee

Vatican Cake

ASSORTED CAKE

Peach Pie

Cream Pie

MADEIRA WINE JELLY

Langue de Chats

Brunswick Slices

Princess Pudding Souffle, Port Wine Sauce

Pickled Pig's Feet

MAYONNAISE OF CHICKEN

Ribs of prime beef

Cold Meats

Shoulder of Veal, Demi Glace

Pickled lamb's tongue

Boned Turkey with Truffles

Philadelphia Spring Chicken au Jus

Grand Union Salad

Lettuce

Potato salad

Romain

Plain Lobster

Goose Liver Pie a la Gelee

Filet Mignon Grille a la Bayard

Cardinal Punch

Stuffed Crabs a la Creole

Spinach with egg

Green Corn

Turkey Livers Braise a la Dreux

Spaghetti Saute, Milanaise

Fried Egg Plant

boiled new potatoes

Summer Squash

Mashed potatoes

Russian Turnips

Celery

Edam

AMERICAN CHEESE