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 36 dishes

Eastern Oysters on half shell

Queen olives

Consomme a la royale

Macaroni soup

Baked fish a la creole

Leg of Mutton, Caper Sauce

Salt Cod, Egg Sauce

Cold Boiled Ham

Salmi of snipe a la Villeroi

Banana Fritters, Cream Sauce

Baked Macaroni and Cheese

Curried Veal and Rice

Prime ribs of beef au jus

ROAST TURKEY, CRANBERRY SAUCE

Saddle of lamb with jelly

Boiled Onions

Mashed potatoes

Asparagus

Boiled potates

Eng. plum pudding hard and brandy sauce

Pear pie

Hot mince pie

Crackers

Coffee

Tea

Assorted cheese

Chocolate Ice Cream

California oranges

Sweet ginger

Raisins

Yokohama pears

Walnuts

Filberts

Pecans

Almonds

Small pastry