Haddon Hall (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 70 dishes

Grapefruit

Oranges

Strawberries

Young Hyson

Oolong

Salt mackerel

Smoked Salmon

Cod fish cakes

Fried Mush

Haddon Hall Rolls

Honey

Maple Syrup

Apples

Bananas

CLAM BROTH

Coffee

Chocolate

Cocoa

ENGLISH BREAKFAST TEA

Pettijohn's

Vitos Wheat Food

Germea

Cracked Wheat

Hominy

Flaked Rice

Oat Meal

Rock

Broiled Blue Fish

Broiled-Sirloin Steak

Broiled Lamb Chops

Broiled Chicken

HAMBURG STEAKS

Ham

Clam Fritters

Veal Cutlets

Calf's liver

bacon

Sausage

Stewed Kidney

Frizzled beef in cream

Stewed Clams

EGGS-Boiled

EGGS - fried

Eggs poached

Eggs scrambled

Eggs Shirred

OMELETTE

Cold Beef

Cold Lamb

Cold tongue

Cold Ham

POTATOES-Saratoga

Potatoes stewed

Fried Potatoes

Potatoes Lyonnaise

Baked Potatoes

Hot Rolls

MUFFINS

Zweiback

Graham bread

Pulled bread

Gluten Bread

Whole Wheat Bread

Shredded Whole Wheat Biscuit

Dry Toast

Rice Griddle Cakes

Orange marmalade

Buttered toast

Milk toast

Dipped Toast