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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Kiarsarge House

January 1, 1880

On this menu 53 dishes

GREEN TEA
Chocolate
Oolong Tea
Coffee
ENGLISH BREAKFAST TEA
Shells
Corn bread
Graham bread
Hot Rolls
Dry Toast
Boston Butter Crackers
Butter Toast
Cream Biscuit
Griddle Cakes, Maple Syrup
Soda Crackers
Broiled Mutton Chops
Broiled Ham
Broiled English Breakfast Bacon
Broiled Sirloin Steak
Broiled Lamb Chops
Broiled Spring Chicken
Broiled Rump Steak
Fried Ham and Eggs
Fried Tripe
Fried Fish Balls
Fried Pig's Feet
Fried Mackerel
Dipped Toast
Fried Eggs
Dropped Eggs
Boiled eggs
Poached eggs
Scrambled Eggs
Plain Omelet
Baked Potatoes
Potatoes Stewed in Milk
Lyonaise Potatoes
Cracked Wheat
Fried Potatoes
Boiled Hominy
Salt fish with cream
Blueberries
Cucumbers
Minced Fish
Cantelopes
Oat Meal Mush
Corn Beef Hash
Sliced Tomatoes
Blackberries
Omelet with ham
Omelet with onions
Omelet with kidneys
Omelet with Cheese