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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Springfield Caledonians

Hotel Worthy · January 26, 1897

On this menu 20 dishes

Oysters on Deep Shell
Celery
Olives
Consomme printaniere royal
BOILED KENNEBEC SALMON, HOLLANDAISE SAUCE
Duchesse Potatoes
Young Gosling, Apple Sauce
GREEN PEAS
Mashed Brown Potatoes
Chicken Croquettes, Aux Petits Pois
Pine-Apple Fritters Glace, Chartreuse
PUNCH, a la CARDINAL
Broiled quail on toast
Julienne potatoes
Lettuce and Tomato Salads
ORANGE ICE CREAM
ASSORTED CAKE
ROQUEFORT CHEESE
toasted crackers
Coffee