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 37 dishes

Anchovy aux croutons

Queen olives

Chicken giblet

Oxtail

Baked fish, wine sauce

Codfish with Pork scraps

Leg of Mutton, Caper Sauce

Eastern bacon with spinach

Lamb cutlets, puree of mint

Cutlets of calves' brains, wine sauce

Kidney brochettes

Curried Chicken with Rice

Prime ribs of beef au jus

Roast lamb Green peas

ROAST TURKEY, CRANBERRY SAUCE

Sprouts

Mashed potatoes

Green Corn

Boiled potatoes

Eng. plum pudding hard and brandy sauce

Peach Pie

Floating Island

Hot mince pie

Small pastry

Almonds

Pecans

Filberts

Walnuts

Fresh persimmons

Smyrna Figs

Raisins

Apples

Assorted cheese

Lemon ice cream

Tea

Coffee

Crackers