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 36 dishes

Blue point oysters on half shell

Queen olives

Chicken giblets soup

Brown gravy soup

Boiled Fish, Anchovy Sauce

Boiled leg of mutton, caper sauce

Boiled corned pork and cabbage

Cutlets of calves' brains, wine sauce

Oyster Patties

FIlet of beef, aux champignons

Curried Chicken with Rice

Prime ribs of beef au jus

ROAST TURKEY, CRANBERRY SAUCE

Roast Lamb, Mint Sauce

Asparagus

Mashed potatoes

Cauliflower

Boiled potatoes

Eng. plum pudding hard and brandy sauce

Pear pie

Hot mince pie

Sherry Wine Jelly

Small pastry

Crackers

Assorted cheese

Tea

Coffee

Pears

Vanilla ice cream

California oranges

Lychees

Raisins

Walnuts

Filberts

Pecans

Almonds