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

Page 1
Page 2
Page 3
Page 4
Page 5
Page 6
Page 7
Page 8
1 / 8

Springfield Caledonians

January 1, 1893

On this menu 24 dishes

Chicken a la Chasseur
Blue Point Oysters
Scotch Broth
Olives
Pickles
Celery
Boiled Salmon a la Hollandaise
Parisienne Potatoes
Petit pois
Stewed Celery
Macaroni au gratin
Hare en Gigelotte, Currant Jelly
Lettuce Salad
Scotch Punch
Vanilla ice cream
Lady fingers
Kisses
Angel Cake
Filet of Beef Pique, Sauce Maderia
Bananas
Malaga grapes
Macaroons
Oranges
Coffee from Glasgow