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

Queen olives

Caviare au russe

Kidney

Mock Turtle

Baked fish a la creole

Salt Cod, Egg Sauce

Corned Beef and Cabbage

Cold Boiled Ham

Breast of lamb breaded, green peas

Chicken liver patties

Calf's head, wine sauce

Curried Veal and Rice

Prime ribs of beef au jus

Pork with apple sauce

ROAST TURKEY, CRANBERRY SAUCE

BAKED SWEET POTATOES

Mashed potatoes

Sprouts

Baked Hubbard Squash

Boiled potatoes

Eng. plum pudding hard and brandy sauce

APRICOT PIE

lemon jelly

Hot mince pie

Small pastry

Almonds

Pecans

Filberts

Walnuts

Fresh Figs

Crystallized fruits

California oranges

Vanilla ice cream

Assorted cheese

Tea

Coffee

Crackers