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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U.S. Army Transport

June 16, 1900

On this menu 33 dishes

Assorted cakes
Dip Custard.
Fruit
Nuts, Raisens &c.
Tea, Coffee &c.
Pickled Walnuts
White onions
Chow chow
Olives
Ghirkins
Baked Rock Cod, Brown Sauce.
Boiled potatoes
Corned Beef and Cabbage
Cold Ham and Tongue
Breast of Lamb, French peas
Pork Curry and Rice, Bombay Duck.
Prime Ribs of Beef, Browned Potatoes
Goose, with Apple Sauce.
GREEN PEAS
Succotash
Boiled and Mashed Potatoes
Jelly Custard Pudding.
Apple and Plum Pies.
Assorted cakes
Dip Custard.
Fruit
Cheese
Nuts, Raisens &c.
Tea, Coffee &c.
Iced tea
Ox Tail
Iced tea
Cheese