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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Grand Union

Saratoga Springs, [NY] · July 28, 1899

On this menu 57 dishes

Little Neck clams
Coffee
Lamb, mint sauce
Spinach with egg
Boiled striped bass, anchovy sauce
Olives
Cherry Pie
Bisque of Lobster, Surprise
Consomme, Julienne
Broiled Whitefish, Beurre au Persil
Radishes
Strawberry mousse
Persiano Punch
Potatoes, a l'Anglaise
Cucumbers
Pickles
Tomatoes
Breast of Veal Stuffed, Frankfort Style
Corned Beef and Cabbage
Chicken Saute, a la Coquette
Pork Tenderloin Braise, Sauce Poivrade
Frogs' Legs Breaded, Sauce Remoulade
Apple Charlotte, a la Chantilly
boiled new potatoes
Mashed potatoes
Green Corn
Fried Egg Plant
Krook Neck Squash
Sugar Beets
Long Island Turkey, Giblet sauce
Ribs of prime beef
Chicory
Lettuce
Escarole
Romaine
Cold Meats
MAYONNAISE OF CHICKEN
Potato salad
Grand Union Salad
Pate de Fois Gras, a la Gelee
Plain Lobster
Boned Turkey with Truffles
Pickled Lambs' Tongue
Blackberry Rolly Poly, Hard and Brandy sauce
Washington Pie
Chocolate Macaroons
Gateau, Mele
Bavaroise au Framboise
Walnut Cake
Princess Cake
Vanilla ice cream
Assorted Fruit
ROQUEFORT CHEESE
Edam Cheese
Cream Cheese
AMERICAN CHEESE
String Beans