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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Library Association Of The United Kingdom

Rest · September 13, 1881

On this menu 28 dishes

Clear mock turtle soup
Julienne Soup
Thick Ox Tail soup
Salmon, lobster sauce
Spitchcocked Eels, Piquant Sauce
Fried smelts, tartar sauce
Kromeskys a la Russe
Sweetbreads with Mushrooms
Mutton Cutlets, Tomato Sauce
Roast Fowls with Spaghetti
Ham and Flageolet Beans
Saddle of Mutton
Salades a la Francaise
Partridges
Chips
Grouse
Wine Jellies
MAIDS OF HONOR
ICED PUDDINGS
Sherry
Hock
Chablis
Sherry
Piper Sec
Irroy (Carte d'Or)
Sherry
PORT
Claret