Russell House (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 33 dishes

Canape, Careme

Olives

Consomme, Paysanne

Puree of Split Peas, Aux Croutons

Dill Pickles

Green Onions

Radishes

Baked Sea Bass, a l'Italienne

Cucumbers

Potatoes, Brebant

Ox Tongue, Tomato Sauce

Georgia Corn Pone

Buttermilk

Prime Roast Beef, au Jus

Roast Goose, with Dressing, Apple Sauce

Jumbo Frogs, Saute, a la Poulette

Curry of Turkey Wings, a l'Indienne

Beet and Cabbage Salad

Fried Egg Plant

Mashed potatoes, in Cream

New Potatoes, in Cream

Spinach, au Jus

New Market Pudding, Wine Sauce

Cherry Pie

Orange Custard Pie

Pound Cake, Glace

Peach ice

ASSORTED CAKE

Tea

Coffee

Milk

Claret$0.25

california claret$0.15