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 44 dishes

Assorted cheese

Tea

Coffee

Crackers

Chocolate Ice Cream

Grapes

Pears

Crystallized fruits

Raisins

Apples

Almonds

Pecans

Filberts

Walnuts

lemon jelly

Ornamented fruit cakes

Sweet ginger

Black-berry pie

Small pastry

Hot mince pie

Fig pudding wine sauce

Mashed potatoes

Creamed Potatoes

String Beans

BAKED SWEET POTATOES

Asparagus

ROAST TURKEY, CRANBERRY SAUCE

Pork with apple sauce

Saddle of lamb with jelly

Sirloin of beef Yorkshire pudding

Curried Chicken with Rice

Apple fritters au cognac

Punch a la Lalla Rookh

Fillet of beef larded a la Reine

Salmi of English snipe

Shoulder of veal, egg sauce

Boiled fowl, oyster sauce

Baked fish a la creole

Boiled Fish, Anchovy Sauce

Potage Montmorency

Soup, Terrapin ala Count Mutsu

Queen olives

Blue point oysters on half shell

Celery branches