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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City Hall Cellar

New York, NY · April 15, 1901

On this menu 40 dishes

Puree of Green Peas aux Croutons$0.10
Cream of Barley, Soufflee$0.10
Consomme, Julienne$0.10
Chicken gumbo$0.10
Broiled Philadelphia Squab, Currant Jelly$0.25
Boiled Philadelphia Turkey, Oyster Sauce$0.25
Breast of Veal Stuffed, Carrots and Peas$0.25
Smoked Beef Tongue with Spinach$0.25
Roast Sirloin of Beef a la Westmoreland$0.25
Roast Loin of Pork, Red Cabbage, Mashed Potatoes$0.25
Roast Leg of Spring Lamb, Mint Sauce$0.25
Roast Long Island Spring Duckling, Apple Sauce$0.25
All kinds of Pies or Cakes$0.05
Coffee$0.05
Tea$0.05
Imported Cigars
Key West Cigars
Domestic cigars
Canape
Pate de fois gras
Blue points on the half shell
Mock Turtle a l'Anglaise
Puree, Jackson Croutons
consomme, Spaghetti
Roast Ribs of Prime Beef au Jus, Mashed Potatoes
Roast Saddle of Canada Mutton, Current Jelly
Broiled Half Spring Chicken on Toast, Green Peas
Fricassee of Chicken with Mushrooms
Fricandeau of Veal, String Beans
Beef a la Mode, Potato Pancakes
Haricot of Spring Lamb, Green Peas
Wiener Backhuhn, Butter sauce
Veal Cutlet a la Milanaise, Mixed Salad
Imported Munchener Kochelbrau
Imported Culmbacher
Imported Pilsener
Imported Kaiserbrau
A. Hupfel & Son's Light Brew
A. Hupfel & Son's Dark Brew
Roast Ribs of Prime Beef au Jus, Boiled Potatoes