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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Bass Rock Hotel

July 4, 1888

On this menu 38 dishes

Huitres au citron
Cream of Asparagus Soup
Mock Turtle Soup a l'Anglais
Boiled Salmon with Green Peas, Cardinal Sauce
Hollandaise Potatoes
Queen olives
Newport Relish
Chow chow
Ham
Tongue
Corned beef
Boiled Fowl with Pork, Oyster Sauce
Boiled leg of mutton, caper sauce
Roast sirloin of Beef au Jus, Yorkshire Pudding
Roast lamb with mint sauce
Roast Stuffed Loin of Veal, Espagnole Gravy
Roast young turkey, cranberry sauce
Filet of Beef Larded aux Champignons
Lobster Croquettes aux Petits Pois
Queen Fritters, Sabayon Sauce
Spaghetti a la Palermetane
Mashed potatoes
Cucumbers
String Beans
Squash
Peas
Lima beans
Apple Pie
lemon pie
Custard Pie
BLUEBERRY PIE
Steamed Suet, Brandy Sauce
Tapioca a la Cream
Charlotte Russe Frozen au Pudding
Wine Jelly with Cream
Ice cream
Pistachio Lemon Sherbert
Boiled potatoes