Sturtevant House (1899) · 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 32 dishes

BLUE POINTS

Little Neck clams

Olives

Cucumbers

Radishes

Celery

Terrapin a l'Americaine

Consomme, Henry IV

Broiled Pompano, Hoteliere

Escalopes of Salmon, Intendant

Timbale of Lobster, Bagration

Fresh Mushrooms, Sturtevant

Baked Yorkshire Ham a la Dixie

Oyster Bay Asparagus, Hollandaise

Cauliflower, Polonaise

GREEN PEAS

Duchesse Potatoes

Delmonico Potatoes

French Fried Sweet Potatoes

Boiled potatoes

Mashed potatoes

Prime ribs of beef

Broiled quail on toast

Philadelphia turkey stuffed with chestnuts

Coffee

Celery Salad

Lettuce Salad

Plum Pudding, Hard and Brandy sauces

Mince Pie

Pumpkin Pie

Cheese

Biscuit Glace