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 59 dishes

Little Neck clams

Green Turtle, al' Anglaise

Consomme Colbert Royal

Petit Bouchee, Reine Hortense

Boiled Kennebec Salmon, Sauce Rougemont

Leg of Mutton, Caper Sauce

Boiled Capon, Concombie Poulette

Broiled pompano, maitre d'hotel

Potatoes, Windsor

Filet of Beef Pique, a la Godard

Sweetbreads Glace, Puree d' Asperges

Croquette of Crab Meat, a la Niblos

Pancake Timbale, a la Parisienne

Mashed potatoes

boiled new potatoes

Stewed tomatoes

Spinach with egg

Butter Beans

Green Corn

Carrots and peas

Ribs of prime beef

Duckling Stuffed, Apple Sauce

spring lamb, mint sauce

Lettuce

Romain

Goose Liver Pie a la Gelee

Salad Polonaise

Cold Meats

Plain Lobster

Grand Union Salad

MAYONNAISE OF CHICKEN

Potato salad

Boned Turkey with Truffles

Pickled Pig's Feet

Pickled lamb's tongue

Celestine Pudding Souffle, Sauce Madere

Blackberry Pie

lemon meringue pie

ASSORTED CAKE

Angel Cake

Gateau Venice

Lady Kisses

Biscuit Jardinier

Confectionery

Petit Fours

Vanilla ice cream

Neapolitan ice cream

Assorted Fruit

ROQUEFORT CHEESE

Coffee

Olives

Cucumbers

Pickles

Tomatoes

Oil Mangoe

Celery

Edam Cheese

AMERICAN CHEESE

Punch Romaine