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 40 dishes

Queen olives

Mock Turtle

Salt Cod, Egg Sauce

Fillet of fish, tartar sauce

Corned beef with turnips

Veal and egg sauce

Soups

Cream of Rice

Fish

Braised piegeon aux petit pois

Curried Veal and Rice

Boiled potatoes

Prime ribs of beef au jus

Curried Veal and Rice

Shoulder of mutton stuffed with jelly

Apple Pie

Capon with stuffing

Mashed Turnips

Hot mince pie

Spinach

Spinach

Ginger pudding, Cream sauce

Almonds

Caviare au russe

Calf's head, wine sauce

saute of chicken giblets au vin

Assorted cheese

Mashed potatoes

Banana Ice Cream

Crackers

Pears

Fresh persimmons

Tea

Coffee

Raisins

Filberts

Small pastry

Lychees

Pecans

Walnuts