The Menu Museum
DecadesRestaurantsDishesRandom menu

?

Date
1900-10-15
Restaurant
?
Place
?
Venue
COMMERCIAL
Event
DINNER
Occasion
DAILY;
Physical description
FOLDER;ILLUS;COL;6X9.5;
Currency
Dollars

Pages

  1. Page 1
  2. Page 2
  3. Page 3
  4. Page 4

Dishes

Page 2

Blue Points oysters$0.20
Oak Islands Oysters$0.20
Buzzard Bays Oysters$0.20
Rockaway Oysters$0.20
Little Neck clams$0.15
Poule au pot$0.20 – $0.40
Purée of Red Beans aux croûtons$0.25 – $0.40
Cup Clam Broth$0.15
Consomme Printanier Royale$0.20 – $0.35
Spring chicken$0.75 – $1.30
French olives$0.20
Spanish olives$0.20
Olives Farcies$0.20
San Pablo Olives$0.25
Crescent Olives$0.20
Celery$0.25 – $0.40
Anchovies$0.25
Sardines$0.25
Radishes$0.15
Stuffed Virginia Mangoes$0.20
Pim-olas$0.25
Sweet Virginia Pickles (plain & mixed)$0.15
Chow Chow Pickles$0.20
Caviar on Toast$0.25
Westphalia Ham$0.40 – $0.60
Striped Bass a la Chambord$0.35 – $0.70
Fried Codfish Steak with salt pork$0.35 – $0.60
Filet of Sea Bass au vin blanc$0.30 – $0.60
Broiled Kingfish, lemon butter$0.35 – $0.75
Irish stew with vegetables$0.30 – $0.60
Chicken Saute a la Marengo$0.75 – $1.25
Small Tenderloin of Beef with fresh mushrooms$0.60 – $1.00
Fried Sweetbreads with French peas$0.60 – $1.00
Broiled Lobster a la Manhattan$0.50 – $0.90
Terrapin a la Maryland$2.50 – $4.00
Artichokes with marrow$0.40 – $0.70
Ribs of beef$0.35 – $0.60
Young Duck, apple sauce$0.40 – $1.40
Maryland Broiler$1.15
Philadelphia squab$0.75 – $0.75
Partridge$1.50
Plover$0.65
Grouse$1.50
Woodcock$1.25
Purée of Red Beans aux croûtons$0.25 – $0.40

Page 3

POTATOES-boiled$0.10
Brown mellow sweet potatoes$0.20
Bartlett Pears$0.25
Potatoes- Stewed$0.15
POTATOES- hashed browned$0.20
POTATOES- a la creme au gratin$0.25
POTATOES- Dauphine$0.20
a la Fisher$0.25
Sweet potatoes, boiled$0.15
Fried or Grilled$0.20
a la Bowie$0.20
Cauliflower, Hollandaise$0.25 – $0.40
Baked Spanish Onions$0.20 – $0.30
Tomatoes sautees$0.25 – $0.40
String Beans$0.20 – $0.30
Lima beans$0.20 – $0.30
Brussels Sprouts$0.20 – $0.30
Fried Oyster Plant$0.25 – $0.40
Onions in cream$0.20
Summer Squash$0.25
Mashed White Turnips$0.20
Stuffed tomatoes$0.40
New Beets au beurre$0.25
Spinach with egg$0.25 – $0.40
Spaghetti a l'Italienne$0.25 – $0.40
Celery$0.25 – $0.40
Succotash$0.25
Stuffed peppers$0.25
French peas$0.25 – $0.40
Potatoes-Mashed$0.10
POTATOES-FRIED$0.10
POTATOES-Saratoga$0.10
POTATOES-grilled
Potatoes- Sautees
Potatoes- Julienne$0.15
Potatoes- Lyonnaise$0.15
Potatoes- a la Villageoise$0.20
Potatoes- Chateau$0.20
Potatoes- Anna$0.25
Potatoes- Sarah$0.25
Potatoes- Menagere$0.25
Cepes sautes$0.40
French string beans$0.25
Egg plant$0.25
Stewed tomatoes$0.30
Flageolets$0.25
Egg Plant Steak$0.35
Sweet Peppers sautes$0.35
Macaroni au gratin$0.20 – $0.35
French Asparagus, hot$1.00
French Asparagus, cold$1.00
Celery au jus$0.20 – $0.35
Tomato Salad$0.20 – $0.35
Watercress Salad$0.15 – $0.25
Celery Salad$0.30 – $0.50
Lettuce Salad$0.25 – $0.40
Macedoine$0.35
Cucumber salad$0.25 – $0.40
French asparagus$1.00
Oyster Bay asparagus$0.40
Lobster salad$0.40 – $0.75
Crab Salad$0.40 – $0.75
Mixed Salad$0.25 – $0.40
Potato salad$0.25
Romaine$0.25 – $0.40
with mayonnaise extra$0.10
Rice Pudding au sabayon$0.25
Ice Ceam$0.25
Ice$0.20
Omelette Celestine$0.50
Omelette au Sucre$0.25
Omelette au rhum$0.35
Omelette aux confitures$0.35
Fried Bananas$0.25
Charlotte Russe$0.35
Omelette soufflée$0.50
Lady fingers$0.10 – $0.20
French Pancakes$0.25
Macaroons$0.10 – $0.20
Grapes$0.20 – $0.30
Grapes$0.20 – $0.30
Bananas$0.10
Peaches and cream$0.25 – $0.40
Grape fruit$0.25 – $0.40
Sliced pineapple
Oranges$0.15 – $0.25
Brandy peaches$0.25 – $0.40
Preserved figs$0.25
Preserved Strawberries$0.25
St. Lawrence Stilton cheese$0.20 – $0.35
Gorgonzola Cheese$0.15 – $0.30
Edam Cheese$0.15
AMERICAN CHEESE$0.10 – $0.20
ROQUEFORT CHEESE$0.15 – $0.30
Swiss cheese$0.15
CAMEMBERT CHEESE$0.20 – $0.30
Gervais Cheese with Bar-le-Duc$0.50
Demi-tasse$0.10

Source: NYPL Digital Collections

16,525 menus · 64,352 scanned pages · 1851–2008 · uncatalogued scans

Scans and transcription data from the New York Public Library’s What’s on the Menu? project. This site is not affiliated with NYPL.