Wildmere House (1905) · 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 52 dishes

Pea Soup

Baked Blue Fish, Tomato Sauce

Mutton, Caper Sauce

Corned Beef and Cabbage

Chicken, egg sauce

Rib of Beef

veal

Spring Lamb

Pistache ice cream

Lemon Sherbet

Ox Tongue

Beef

Lamb

veal

Corned beef

Chicken Fricassee

CURRY OF LAMB WITH RICE

Apple Fritters

Boiled potatoes

Mashed potatoes

String Beans

Boiled Onions, Sweet Potatoes.

Peach Pie

Farina Pudding

Pumpkin Pie

ASSORTED CAKE

Stewed tomatoes

GREEN PEAS

Green Corn

Beets

Cabbage

Worcestershire Sauce

Chow chow

Spanish olives

Lettuce

Apollinaris

Saratoga Water

Raisins

English walnuts

Lady fingers

Almonds

Coffee

Cheese

Kisses

Cream

Macaroons

Chocolate

Vichy

Tea

Hathorn Water

Congress Water

Hunyadi Mineral Waters