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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Duncan Hotel

Nashville, Tenn · November 24, 1898

On this menu 33 dishes

BLUE POINTS
Celery
Cream of fresh mushrooms
CLEAR SEA TURTLE
SALTED ALMONDS
Olives
CHEESE STICKS
MEDALLIONS OF POMPANO, MEDICIS
Cucumbers
POMMES, COMTESSE
Terrapin, Philadelphia Style
ROAST TURKEY, WITH CHESTNUT DRESSING, CRANBERRY SAUCE
Cauliflower, au gratin
BAKED SWEET POTATOES
SMALL FILLET OF BEEF SAUTE, TRIANON
Browned Mashed Potatoes
TIMBALE OF OYSTER CRABS, WELLINGTON
CROUSTADE OF PINEAPPLE
APRICOTINE PUNCH
PRAIRIE CHICKEN BARDE, CURRANT JELLY
Asparagus
Hominy Fritters
DUNCAN SALAD
Cream Meringue
Mince Pie
Pumpkin Pie
NESSELRODE ICE CREAM, WITH MARASCHINO SAUCE
CHAMPAGE JELLY
Assorted cakes
Edam Cheese
ROQUEFORT CHEESE
Crackers
Coffee