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

Page 1
Page 2
1 / 2

Holland Society

Hotel Brunswick, NY · January 8, 1889

On this menu 47 dishes

Blue Point Oysters
Chicken with Okra potage
Bisque of Lobster
Sauternes
Topaz Sherry
Celery
Olives
Radishes
Caviar
Anchovy Tartines
Shrimp Patties Bohemienne
Escaloppes of Bass Bigarade Sauce
Hollandaise Potatoes
Tenderloin of Beef Turgot
Brussels Sprouts au Beurre
Julienne potatoes
Pontet Canet
Raspberry Jelly
Chateaubriant Ice cream
Swiss Meringuees
Petits fours
Pistache cake
Genoise glacee
Camembert
Roquefort
Nuts
Fruit
Mottoes
CAFE
Crepinettes of Capon, Perigueux
French Peas a l'Anglaise
Terrapin in cases a la Baltimore
Holland Sorbet
Duminy Extra dry Cuvee 1884
Perrier-Jouet, Special
Louis Roederer, Grand Vin Sec
Irroy Extra Dry
Rales sur Canapes
Redhead Duck
Pate de foie gras Timballs with Jelly
Celery Salad Remoulade
BURGUNDY
Liqueurs
Cognac Robin, 30 Years old
Cigars
Perrier-Jouet, Brut
Raisins