Crawford House (1894) · 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 50 dishes

Consomme with barley

Chicken broth

Mixed Pickes

Olives

Russian Cavair on Toast

Delmonico Potatoes

Cucumbers

Sliced Tomatoes

Roast Ribs of Beef, Pan Gravy

Boiled Smoked Beef Tongue, Piquante Sauce

Roast Turkey, Giblet sauce

Roast Spring Lamb, Mint Sauce

Boiled and Mashed Potates

Shell Beans

Roast Grouse

AMERICAN CHEESE

Chedder Cheese

Fruit Sherbet

Sage Cheese

Edam Cheese

Water Cress

Native Plums

Saratoga Potatoes

Macaroni Milanaise

Red currant jelly

Banana Fritters, Sherry Sauce

Fried Spring Chicken, Cream Sauce

Bread and Butte Pudding, Wine Sauce

Green Apple Pie

New Succotash

Marble Cake

Orange Cream Pie

Boiled Salmon Trout, Shrimp Sauce

Sponge Drops

Snow Cream

New beets

Cocoanut cake

Rum jelly

Boiled rice

Vanilla Custard

Chocolate Ice Cream

Assorted Nuts

Crackers

Watermelon

Pears

Raisins

Apples

Coffee

Figs

Stewed tomatoes