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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M.F.Lyons Dining Room

259 Bowery, New York · January 1, 1906

On this menu 27 dishes

Maraschino pudding, wine sauce$0.10
Roast Rhode Island Turkey, Cranberry Sauce$0.35
Boiled turkey, oyster sauce$0.30
Roast Long Island duck, apple sauce$0.30
English plum pudding$0.10
Assorted French pastry$0.05
Roast Boston goose, apple sauce$0.30
Charlotte Russe$0.05
Roast Chicken, Apple Sauce$0.30
Fried spring chicken, breaded, Virginia style$0.35
Fricassee of Chicken$0.25
Chocolate Eclairs$0.05
Boiled Philadelphia capon, oyster sauce$0.30
Guinea Hen$0.50
Broiled squab, on toast$0.35
Broiled or Fried Rabbit$0.25
Roast pig, apple sauce$0.25
White heart celery$0.10
Cauliflower$0.10
Canned Oyster Bay Asparagus$0.15
Boston hot house tomatoes, sliced$0.15
Boston Hot House Cucumbers$0.05
Hot mince pie$0.10
Malaga grapes$0.10
Oranges$0.05
New England cider, per glass$0.05
Pumpkin Pie$0.10