The Halifax (1889) · 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 52 dishes

Vermicilli Soup

Boiled cod, egg sauce

Fricassee of Chicken

Salmi of Duck, with Mushrooms.

Bologna Fritters.

Roast Loin of Beef, Rib of Beef.

Roast Spring Lamb, Mint Sauce

Roast Suckling Pig, Onion Sauce.

Boiled Ham

Boiled corned Tongue

Roast beef

Ham

Corned beef

Corned Tongue

Boiled potatoes

Boiled rice

Cauliflower

Lettuce

SLICED CUCUMBERS

Sliced Tomatoes

GREEN PEAS

Mashed Turnips

tomato sauce

Horse Raddish Sauce

anchovey sauce

Mushroom Catsup

Worcester Sauce

Pepper Relish

Nabob Sauce

Mixed Pickles

Tomato Chow Chow

French Mustard

Salad Dressing

English Plum Pudding, Brandy Sauce

Apple Dumplings

Blackberry tarts

Whipped Cream

Raisins

Walnuts

Brazil Nuts

Filberts

Plums

Apples

Bananas

Canadian Dairy

Celery

Stilton Cheese

Crackers

Vanilla ice cream

Tea

Coffee

Assorted cakes