New Tifft House (1899) · 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 37 dishes

Olives

Celery

Radishes

Consomme Deslignac

Green Sea Turtle

Planked Shad with roe

Cucumbers

Saratoga Chips

TIMBALES PARISIENNE

Braised Sweetbbeads Pique, Mareschal

SUPREME OF CHICKEN, PERIGORD

FIG FRITTERS, FRUIT SAUCE

Roast ribs of beef

CANADIAN SPRING ('99) LAMB, MINT SAUCE

ROAST TURKEY, CRANBERRY SAUCE

Sorbet au Kirsch

ROAST SQUAB, CANAPE

Watercress

LETTUCE AND TOMATOES, MAYONAISE

New Potatoes in Cream

Mashed potatoes

Cauliflower, Hollandaise

New asparagus

SWEET POTATO SOUFFLE

APPLE DUMPLING, CREAM OR BRANDY SAUCE

Mince Pie

Philadelphia Ice Cream

ASSORTED CAKE

Strawberry shortcake

toasted crackers

Edam Cheese

AMERICAN CHEESE

ROQUEFORT CHEESE

Nuts and Raisins

Assorted Fruit

Coffee

BLUE POINTS