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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The Antlers

Colorado Springs, Colo · March 4, 1885

On this menu 28 dishes

Consomme a la Cleveland
Ox Tail Soup, Clear, a la Hendricks
Boiled Trout, a la Hancock
Boiled Turkey, Supreme Sauce
Sweet Breads, Braise a la Tilden
Turkey Wings, Stuffed a la Harrison
Salmi of Ducks, en Liberty
Roast Beef, en Defaite
Leg of Mutton, currant jelly
Lobster salad
Mashed potatoes
Boiled rice
Boiled potatoes
Fried Parsnips
Mashed Turnips
Inauguration Pudding, Reform Sauce, a la Cleveland and Hendricks
New York State Apple Pie, a la Manning
Delaware Peach Pie, a la Bayard
Interior Wine Jelly, a la Lamar
Mississippi Eclairs, a la Endicott
Assorted Cake, a la Whitney, Garland and Vilas
Farewell Punch, a la Arthur
Coffee
Fruit
Cheese
Tea
Assorted Nuts
Raisins