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

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Griswold House

Detroit, MI · November 30, 1899

On this menu 34 dishes

Canape, Anchovies
Blue Points, CELERY
Chicken gumbo, cheese sticks
Pimolas
Consomme Renaissance, Salted Almonds
Sliced Tomatoes
Bouchees de Puree Gibier
Boiled Kennebec Salmon, Shrimp Sauce, Cucumbers, Potatoes Hollandaise
Broiled Live Lobster, Maitre d'Hotel, Green Peas
Roast Ribs of Beef, Demi Glace, Mashed Potatoes
Turkey, Stuffed with Chestnuts, Cranberries, Asparagus Hollandaise, Cauliflower au Gratin
Young Pig, Farcie, Apple Butter, Fried Eggplant
Calf Sweetbreads, Larded, Macedoine
Broiled Fresh Mushrooms on Toast
Strawberry Charlotte, au Vin Tokay
Punch, au Kirsch
Fillet of Canadian Grouse, Bread Sauce, Watercress
Saddle of Venison, Currant Jelly, Baked Sweet Potatoes
Pate de Foie Gras, Strasbourg
Crab Meat salad
Boned Turkey, en Bellevue
Steamed Red Raspberry Pudding, Sauce Sabayon
Pumpkin Pie
Puff Tartlets
Mince Pie
Bisque, Glace
Tutti-frutti ice cream
Fancy Cake
Chinese Lychee Nuts
Wafers
Russett Cider
Cheese
Fruit
Coffee