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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Tennessee Centennial Exposition

June 13, 1897

On this menu 30 dishes

Ox Joint, with Barley
French Bouillon
SLICED CUCUMBERS
Boiled Redsnapper, Egg Sauce
Potatoes, Hollandaise
Roast beef
Fresh Shrimp Salad
Pine Apple Pudding, Sauce Glace
Orange Fritters, Cream Sauce
Calf's head, sauce piquante
Fried chicken, Southern style
Mashed potatoes
Roast Loin of Veal, Stuffed
Fried Egg Plant
Summer Squash
Boiled Beets, Butter Suace
CHILLED WATERMELON
Ice cream
ASSORTED CAKE
English Wafers
DRY CANTON GINGER
PRESERVED FRUIT
Fruit
Edam Cheese
Bent's Crackers
Coffee
Table Water from Lithia Springs, Wolf Trap, Va
Graham Wafers
Oatmeal Wafers
ROQUEFORT CHEESE