Windsor (1896) · 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 37 dishes

Blue Point Oysters

Green turtle, clear

Creme de Volaille, Mathilde

Cannelons, Saint Hubert

Olives

Radishes

Celery

SALTED ALMONDS

Escalopes of Striped Bass, Nantua

Whitebait, a la Windsor

Cucumbers

Potatoes, Brioche

Tenderloin of Beef, Larded, Dauphine

Cauliflower au Gratin

Supreme of Chicken, a l'Epicurean

French peas

Sweetbreads, Saint Cloud

Creamed Spinach

Fresh mushrooms on toast

Rhode Island Turkey, Chestnut Dressing

Saddle of Southdown Mutton, Currant Jelly

Punch en Suprise

Canvasback Duck

Lettuce

Tomatoes

Plum Pudding, Sauce Princesse

Mince Pie

Apple Pie

Biscuit glace, Frascati

Champagne Jelly

nesselrode ice cream

Petit Fours

Fruits

Confectionery

Crackers

Cheese

Coffee