Congress Hall (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 45 dishes

Chicken Broth with Tapioca

Consomme, Dubarry

Chow chow

Olives

Sliced Tomatoes

Boiled Kennebec Salmon, Vatel

Mixed Pickles

SWEET GHERKINS

SLICED CUCUMBERS

Potatoes, Noisette

Corned Beef and Cabbage

Galantin de Boeuf, Glace aux Navets

Lamb Tongue Poele, Sauce Poivrade

Timbales of Farina aux Fruit

Mashed potatoes

boiled new potatoes

Spaghetti, milanaise

Green Corn on Cob

String Beans

Carrots and peas

Prime ribs of beef au jus

Long Island Duckling Stuffed, Apple Sauce

Lettuce Mayonnaise

Terrine de Foie Gras en Aspic

Green Apple Pie

Savarin Pudding, Rum Sauce

Lady fingers

Assorted Fancy Cake

Cocoanut Drops

Kirsch Jelly

Sponge Cake Glace au Maraschino

Plums

CARAMEL ICE CREAM

Iced Watermelon

Almonds

Pecan Nuts

Filberts

Malaga Raisins

Brazil Nuts

Grissini

Dairy Cheese

Pineapple Cheese

Coffee

Edam Cheese

AMERICAN CHEESE