O.D.Seavey (1891) · 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 36 dishes

Little Neck clams

Chicken Croquettes, a la Creme

Sauterne

boiled salmon, sauce hollandaise

Mock Turtle

Consomme de Volaille

Philadelphia Capon, Parsley Sauce

Sliced Tomatoes

Delmonico Potatoes

boiled new potatoes

Asparagus

Pontet Canet (B & G)

Sweetbreads, Braise

GREEN PEAS

Beef, Tenderloin, larded - aux Champignons

Butter Beans

Moet & Chandon (White Seal)

Cardinal Punch

Roast Upland Plover on Toast

Dressed Lettuce

Currant Jelly

Pommard

Meringues, a la Creme

Bananas

Assorted cakes

Crackers

Assorted Nuts

TUTTI FRUTTI ICE CREAM

Strawberries

Raisins

Oranges

SALTED ALMONDS

ROQUEFORT CHEESE

Coffee

Champagne Jelly

Macaroons