Comrades Of The Army Of The Potomac (1890) · 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 40 dishes

Huitres

Bisque d'Ecrevisses

potage Printaniere, Royale

Timbalette, parisienne

Saumon de Californie, Chambord

Bass raye, tartare

Concombres

Champignons frais, madere

Filet de boeuf a la Joinville

Artichauts a la barigoule

Supreme de volaille, Comtesse

Caisses de ris-de-veau, Mercedes

Galantine de faisan a la Valliere

Pate de foie-gras, Egidio

Champagne en Surprise

Becasses, canape

Coeur de laitue

Gelees de Floride

Gateaux au pistache

Abricots a la Conde

Croque-en-bouche, renaissance

Savarins a la d'Orleans

Charlotte Marguerite

Glaces

Petits fours

Biscuit Pomona

Bonbons

Fruits

CAFE

Haut Sauternes

G H Mumm & Co Extra Dry

Amontillado 1851

Rauenthaler Berg 1874

Veuve Clicquot Ponsardin Dry

Musigny 1869

Chateau Latour Grand Vin 1874

Louis Roederer Grand Vin Sec

Madeira Sercial 1848

Liqueurs

Pommes Duchesse