Logan House (1901) · 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 41 dishes

Puree of Vegetable, a la Paysanne

Consomme with Celery

Gherkins

Olives

Chili Sauce

Pearl Onions

Worcestershire Sauce

Tobasco Sauce

Walnut, Mushroom and Tomato Ketchup

Baked Halibut, Claret Sauce

Potato, Boulette

Ox Tongue, Piguant Sauce

Lamb Fries, Breaded, a la Creme

Calf's Head Saute, a la Financiere

Pineapple Fritters, Sauce Sauterne

Roast Ribs of Beef, au jus

Roast Young Duckling, Green Apple Sauce

Lettuce and Tomato Salad

Cold Ham

Cold Mutton

Mashed potatoes

Green Corn

Summer Squash

Fried Egg Plant

Stewed tomatoes

Tapioca Pudding with Cream

Blackberry Pie

Orange Custard Pie

Jelly Diamonds

Almond Macaroons

Egg Kisses

MIXED NUTS

ASSORTED CAKE

Cheese

Vanilla ice cream

Crackers

Watermelon

Tea

Fruit

Coffee

Cresson Springs Water Used on Table