WILEY & HASKELL (1893) · 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 44 dishes

BLUE POINT OYSTERS, HALF SHELL

Cherry Stone Clams, Half Shell

Cream of Chicken soup, a la Reine

Consomme, a la Royale

Boiled Red Snapper, Shrimp Sauce

Potatoes, parisienne

Broiled shad, Maitre d'hotel

Potatoes, julienne

Radishes

Gherkins

Olives

Lettuce

Spanish Onions

SLICED CUCUMBERS

Boiled Turkey, with Salt Pork, Egg Sauce

Sweetbread croquettes, with French peas

Oyster Patties, a la Creme

Filet of Beef, Pique, with Mushrooms

Beignet Soufflé

Frozen Milk Punch

Roast ribs of beef

Roast Spring Lamb, Mint Sauce

Roast Tame Duck, apple sauce

boiled new potatoes

Mashed potatoes

Spinach

New asparagus

String Beans

Squash

Boiled rice

Fresh Lobster, in Shell

Chicken Salad, a la Reine

Apple Dumpling, Wine Sauce

lemon meringue pie

Vanilla ice cream

Charlotte Russe

Fancy Cakes

Fruit

Nuts and Raisins

Edam Cheese

Brie cheese

AMERICAN CHEESE

Bent's Crackers

Coffee