Laurel In The Pines (1901) · 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 70 dishes

Orange marmalade

Oranges

Bananas

Apples

Grapefruit

Baked apples

Stewed prunes

Oolong Tea

ENGLISH BREAKFAST TEA

GREEN TEA

Coffee

Cocoa

Flaked Rice

Shredded Wheat Biscuit

Oatmeal

Hominy

PETTIJOHNS WHEAT

Cracked Wheat

ENTIRE WHEAT GEMS

BUTTER ROLLS

Graham Muffins

Plain Bread

Entire Wheat Bread

Graham bread

Corn bread

French rolls

Rice Griddle Cakes

Dry Toast

Milk toast

Cream toast

Oyster Stew

CLAM BROTH

TRIPE SAUTE A LA CREME

Minced Chicken on Toast

Eggs a la Creole

Broiled bluefish

Finnan Haddie

Fried smelts

Broiled Smoked Salmon

Salt mackerel

Codfish Balls

Codfish in Cream

Boneless Herring

Broiled Chicken

Broiled Ham

Sirloin Steak

Calf's liver

Deerfoot sausage

Pork Chops

Breakfast Bacon

Broiled Fresh Honeycomb Tripe

Mutton Chops

Veal Cutlets

Boiled eggs

Fried Eggs

Shirred Eggs

Poached eggs

Scrambled Eggs

Omelettes Plain

Lyonnaise Potatoes

POTATOES HASHED

Potatoes with cream

Potatoes Saute

Potatoes Baked

Potatoes French fried

Omelettes with onions

Omelettes with Ham

Omelettes with Parsley

Omelettes with Cheese

Omelettes with Tomatoes