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 38 dishes

Shrimp paste aux crouton

Queen olives

Consomme a la royale

Vegetable

Baked fish a la creole

Codfish a la Creme

Salmi of tame duck with olives

Veal and ham croquettes

Boiled fowl, oyster sauce

Fresh ox-tongue, sauce piquante

Baked Macaroni and Cheese

Banana Fritters, Cream Sauce

Curried Chicken with Rice

Prime ribs of beef au jus

ROAST TURKEY, CRANBERRY SAUCE

Roast Lamb, Mint Sauce

BAKED SWEET POTATOES

Green Corn

Mashed potatoes

Boiled potatoes

String Beans

Eng. plum pudding hard and brandy sauce

Plum pie

Sherry Wine Jelly

Small pastry

Mince Pie

Walnuts

Smyrna Figs

Bananas

Almonds

Pecans

Filberts

Assorted cheese

Guavas

Crackers

PINEAPPLE ICE CREAM

Coffee

Tea