Wyoming Valley Hotel (1898) · 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 44 dishes

BLUE POINTS

Green Turtle, Aux Quenelles

Consomme de Volaille a l'Ancienne

Olives

Celery

Gherkins

Mixed Sweet Pickles

SALTED ALMONDS

Oregon Salmon, a la Venitienne

POTATOES, ROUENNAISE

Cucumbers

Bouches of Diamond-Back Terrapin

Filet of Beef, Pique, with Fresh Mushrooms

Sweetbreads, a la Provencale

Ribs of prime beef

Peach Fed Pig

sweet cider

Vermont Turkey, with Chestnut Dressing

Lallah Rookh Punch

Braised Pheasant a la Soubise

Broiled Quail, on Toast

Lobster Salad, Mayonnaise

Lettuce and Tomato Salad

Stewed tomatoes

Mashed potatoes

Boiled potatoes

BAKED SWEET POTATOES

Brussels Sprouts

Oyster Bay asparagus

Wax Beans

English Plum Pudding, Brandy and Hard Sauce

Mince Pie

Apple meringue pie

Fruit Cake

Assorted Macaroons

Princess Cake

Macedoine of Fruit, a la Gelee

Strawberry mousse

Fruits

Cheese

Nuts

Raisins

CAFE

Bon Bons