New Gladstone (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 36 dishes

Little Necks

Parmentier

Gherkins

Radishes

Bouillon en Tasse

Olives

Boiled Cod, Little Neck Clam Sauce

SLICED CUCUMBERS

Emince of Lamb with Green Peppers

Boiled rice

Mashed Turnips

Green Peas Menagere

Small Sirloin Steak aux cresson

Mashed potatoes

Lyonaise Potatoes

Cold roast beef

Cold Ham

Cold tongue

cold Sardines

Cold Pickled Lamb's Tongues

Cold Pressed Corned Beef

Cold Boned Capon aux Truffles

Cold Pate de foie gras

MAYONNAISE OF CHICKEN

Lettuce

FARINA PUDDING, CREAM SAUCE

Orange Custard Pie

Peach Water ice

ASSORTED CAKE

Preserved plums

Watermelon

Cheese

Crackers

Coffee

Tea

Milk