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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Springfield Caledonians

Hotel Russell, (?) · January 28, 1895

On this menu 37 dishes

Blue Points on half shell
Scotch Mutton Broth
Consomme Amber Clear
Celery
Queen olives
Chow-chow
Mixed Pickles
Boiled Salmon, Maitre d'Hotel Sauce
Pommes de Saratoga
Roast Young Vermont Turkey, Cranberry Jelly
Prime Ribs of Beef, Dish Gravy
french Green Peas
Mashed potatoes
Escalloped Oysters, a la Newberg
Lobster Salad, en mayonaise
Scotch Punch
Pudding, Hotel de Russell
Broiled Quail on Toast, Cream Sauce
Pommes de Duchess
Vanilla ice cream
STRAWBERRY ICE CREAM
Jelly roll
Fruit Cake
Lady fingers
Macaroons
Angel Cake
Champagne Jelly
Oranges
Cafe noir
Edam Cheese
Water Crackers
Layer Raisins
Castaneas
Filberts
English walnuts
SALTED ALMONDS
Bananas