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

Eastern Oysters on the half shell

Queen olives

Consomme aux pates

Brown gravy

Boiled fish, parsley sauce

Leg of Mutton, Caper Sauce

Fresh ox-tongue, sauce piquante

Breast of lamb breaded, green peas

Chicken liver patties

Fricassee of chicken a la Villeroi

Curried mutton with rice

Prime ribs of beef au jus

Pork with apple sauce

Roast tame duck

Egg plant

BAKED SWEET POTATOES

Sugar Peas

Mashed potatoes

Boiled potatoes

Eng. plum pudding hard and brandy sauce

APRICOT PIE

Hot mince pie

lemon jelly

Small pastry

Almonds

Pecans

Filberts

Walnuts

Fresh Figs

Crystallized fruits

Raisins

Pears

Coffee Ice Cream

Assorted cheese

Tea

Coffee

Crackers