Burnet House (1898) · 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 51 dishes

Eggs to order

OMELETTES-Plain

Wheat Germs

Oatmeal

Fried Scrapple

Fried Jack Salmon, Tartar Sauce

Saratoga Chips

Sliced Tomatoes

Salt Mackerel, Boiled

Calf's Liver and Bacon

Sugar-cured ham

Broiled Sirloin, Plain

Omelettes with Parsley

Omelettes with Preserves

Broiled Sirloin with Onions

Tenderloin Steak, Plain

TENDERLOIN STEAK, WITH ONIONS

Mutton Chops, plain with peas

Mutton Chops, breaded, with peas

Broiled Antelope Steak, Currant Jelly

Roast Beef Hash, Fermiere

Fricasse of Chicken, aux Petits Pois

Baked Potatoes

French fried potatoes

Potatoes Stewed in Cream

Potatoes Lyonnaise

French rolls

Vienna Rolls

Stick Rolls

Corn muffins

Graham Muffins

Corn bread

Hot Waffles

Buckwheat Cakes

Cinnamon Buns

Pop Overs

Maple Syrup

New Orleans Molasses

Rock Candy Drips

Comb Honey

Orange marmalade

Cocoa

Chocolate

Tea

Coffee

Salt Mackerel, Broiled

California oranges

Oysters, as you like them

Tallewanda Spring Water

Grape fruit

Codfish Cakes