The Beacon Society Of Boston (1893) · 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 34 dishes

BLUE POINTS

Cream of Asparagus, au Petit Souffle

Consomme Princesse, a la Royale

Boiled Penobscot Salmon, a la Nonpareil

Tomatoes

Pommes Parisienne

Cucumbers

spring lamb, mint sauce

Fillet of Beef Larded, aux Champignons

Boiled Spring Chicken, Sauce a la Reine

Fresh asparagus

Potato Croquettes

GREEN PEAS

Petit Bouchees, en Salpicon

Sweetbread Cutlets, aux Petit Pois

Strawberry Fritters, au Jus

Lalla Rookh punch

Chesapeake Brandt

Red Head Duck

Larded Quail

Dressed Lettuce

Pommes Saratoga

Meringue Glace

Biscuit Tortoni

ASSORTED CAKE

Frozen Pudding

Bananas

Oranges

Strawberries

ROQUEFORT CHEESE

Olives

toasted crackers

Coffee

Brie cheese