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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Tony A. Franker

March 31, 1900

On this menu 24 dishes

BLUE POINTS
Celery
Green Sea Turtle
SALTED ALMONDS
Stuffed olives
Planked Susquehanna shad, with fine herbs
New Jersey sweet potatoes
Fried Spring Chicken, Tennessee
Succotash
Blue ribbon claret punch
Fillet of beef larded, with broiled fresh mushrooms
German Asparagus
COMBINATION SALAD
Frozen pudding with Florida strawberries
Cake
Fruit
De Brie cheese
ROQUEFORT CHEESE
Bent's toasted crackers
Coffee
Cocktails
Wines
Liqueurs
Cigars