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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Metropolitan Hotel

July 1, 1859

On this menu 63 dishes

Tea
Coffee
Chocolate
Tongue
Mutton
Ham
A la Mode Beef
Corned beef
Roast beef
Rump Steaks
Pork Chops
Spring chicken
Tenderloin Steaks
Veal Chops
Tripe
bacon
Chicken
Salmon
Mutton Chops
Salt mackerel
Ham
Ham and eggs
Fish with Pork
Fish balls
pig's feet
Tripe
Sausages
Calf's Liver with Pork
Oysters
Oysters
Kidneys
Tripe
Liver
Hashed Fish
Hashed Meat
Boiled Mackerel
Boiled eggs
Fried Eggs
Scrambled Eggs
Poached eggs
Fried Potatoes
Boiled potatoes
Roasted Potatoes
Stewed potatoes
Hot Rolls
Boston Brown Bread
Corn bread
Stale Bread
Graham Bread and Rolls
Plain Bread
Toast
Fried Pudding
Hommony
St. Julien Claret$0.50 – $1.00
Leoville Claret$2.00
La Rose Claret$2.00
Chateau Margeax Claret, 1841$3.00
Bottle, Sauterne$1.00
Haut Sauterne$1.00
Latour Blanch Sauterne$2.00
Clams
Plain Omelet
Omelet with Parsley, Onions, Ham, and Kidneys