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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Howard House

Malone, NJ · May 5, 1900

On this menu 22 dishes

Mutton broth with barley
Boiled Haddock, Egg Sauce
Boiled Corned Beef with Cabbage
Fricassee of Veal with Vegetables
Kidney Saute with Mushrooms
Corn Fritters, Maple Syrup
Ribs of Beef, Brown Gravy
Loin of Pork, Apple Sauce
Haunch of Veal
Boiled and Mashed Potatoes
Beets
Lima beans
Rice pudding, hard sauce
Apple Pie
APRICOT PIE
Custard Pie
Coffee Jelly with Cream
Tea
Coffee
Chocolate
Cheese
Peas