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

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Toyo Kisen Kaisha

En route aboard Hong Kong Maru · October 23, 1900

On this menu 35 dishes

Caviare aux croutons
Queen olives
Chicken gumbo
Fillet of fish, tartar sauce
Fillet of beef, sherry sauce
Chicken Croquettes
Green Corn
APRICOT PIE
Almonds
California oranges
Assorted cheese
Tea
Lemon ice cream
Smyrna Figs
Coffee
Filberts
Pecans
Small pastry
Black Cap Pudding nutmeg sauce
Codfish with Pork scraps
Boiled fowl, oyster sauce
Shoulder of veal, egg sauce
Lamb cutlets breaded green peas
Curried Giblets and Rice
Prime ribs of beef au jus
Shoulder of mutton stuffed with jelly
Suckling pig, apple sauce
Oxtail Soup
Spinach
Mashed potatoes
Boiled potatoes
Hot mince pie
Walnuts
Grapes
Crackers