Neil House (1901) · 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 39 dishes

CANAPE, Russe$0.10

Consomme, Monaco$0.10

Puree of Tomato, aux Croutons$0.10

Olives$0.10

Radishes$0.10

Celery$0.10

Green Onions$0.05

Steamed Red Snapper, a l'Aurore$0.25

Potatoes, Hollandaise$0.10

Boiled Leg of Southdown Mutton, Estragon,$0.35

Broiled Whitefish$0.40

Bluefish$0.40

Deviled Hard Shell Crabs, Baltimore$0.35

Cromesquis of Grouse, a l'Ancienne$0.35

Compote of Bananas, Benedictine$0.15

Prime Ribs of Beef, au jus$0.25

Prime Ribs of Beef, au jus, extra cut$0.40

Mashed potatoes$0.05

Beets in Butter$0.05

Fried Oyster Plant$0.05

Stuffed Young Turkey, Cranberry Sauce$0.40

Browned Sweet Potatoes$0.05

June Peas$0.05

Celery Salad$0.30

Potato salad$0.15

Chicken salad$0.30

Cold- Roast Beef$0.25

COLD-Chicken$0.35

COLD-HAM$0.25

Assorted Pies$0.10

Ice Cream and Cake$0.15

ROQUEFORT CHEESE$0.15

Neufchatel cheese$0.15

N.Y. Cream Cheese$0.10

Royal Club Cheese$0.25

Edam Cheese$0.10

Milk$0.05

Tea$0.05

Coffee$0.05