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

Caviare aux croutons

Queen olives

Cream of Cauliflower Soup

Vermicelli Soup

Baked fish, wine sauce

Brisket of beef with horseradish

Cold Boiled Ham

Braized Lamb aux Green peas

Baked Macaroni and Cheese

Apple Fritters, Lemon Sauce

Curried shrimps with rice

Prime ribs of beef au jus

ROAST TURKEY, CRANBERRY SAUCE

Stuffed veal

Crackers

Green Corn

Coffee

Tea

BAKED SWEET POTATOES

Assorted cheese

String Beans

Pears

Mashed potatoes

Plum pie

Boiled potatoes

Sweet ginger

Eng. plum pudding hard and brandy sauce

Lemon water ice

Small pastry

Raisins

Hot mince pie

Apples

Sherry Wine Jelly

Almonds

Pecans

Filberts

Walnuts