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 39 dishes

Blue point oysters on half shell

Caviare aux croutons

Queen olives

Consomme a la royale

Sheep's head broth

Fillet of fish, tartar sauce

Codfish with Pork scraps

Leg of Mutton, Caper Sauce

Corned pig's head and sauerkraut

Filet of beef, aux petit pois

Fresh tongue a la jardiniere

Veal and ham croquettes

Curried Veal and Rice

Prime ribs of beef au jus

Roast Lamb, Mint Sauce

ROAST TURKEY, CRANBERRY SAUCE

Cauliflower

Spinach

Egg plant

Mashed potatoes

Boiled potatoes

Eng. plum pudding hard and brandy sauce

Green Gage Pie

Mince Pie

lemon jelly

Small pastry

Almonds

Pecans

Filberts

Walnuts

Apples

Sweet ginger

Grapes

Souffle

Assorted cheese

Tea

Coffee

Crackers

Ice cream