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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St. Andrews Society Of Illinois

November 30, 1907

On this menu 14 dishes

BLUE POINTS
Scotch Giblet Soup
RELISHES
Boiled Salmon, Victoria Style, Potatoes Persillade
Sirloin of Beef a l'Anglaise, yorkshire pudding
Scotch Haggis
St Andrews Punch
Roast Quail, stuffed with Chestnuts
Hearts of lettuce salad
English plum pudding, hard and brandy sauce
Mince Tartlettes
ROQUEFORT CHEESE
Chedder Cheese
Coffee