Toyo Kisen Kaisha (1900) · 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 45 dishes

Blue point oysters on half shell

Celery branches

Queen olives

Terrapin ala Richmond

Printanier chasseur

Fillet of fish, tartar sauce

Salmon Cutlets Cream sauce

Leg of Mutton, Caper Sauce

Eastern bacon, lima beans

Eng. plum pudding hard and brandy sauce

Baked custard

lemon jelly

Sweetbread saute, aux champignons

Mince Pie

Small pastry

Confections

Crystallized fruits

Apple Pie

Filet of beef, aux petit pois

Raisins

Walnuts

Pineapple

Crackers

Filberts

Bananas

Baked Macaroni and Cheese

Pecans

Apples

Curried glblets and rice

TUTTI FRUTTI ICE CREAM

Tea

Coffee

Sirloin of beef Yorkshire pudding

Almonds

California oranges

Saddle of lamb with jelly

Cheese

ROAST TURKEY, CRANBERRY SAUCE

Boiled potatoes

Mashed potatoes

Asparagus

Roast sprig duck Bread sauce

BAKED SWEET POTATOES

Egg plant

Salmi of snipe au vin