Curry & Burlingame (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 33 dishes

Coffee$0.05

Tea$0.05

Cocoa$0.05

Grape fruit$0.10

Orange$0.05

Clam Chowder$0.10

English Beef Soup$0.10

Broiled Fresh Mackerel$0.20

Sahd Roe and Bacon$0.20

Broiled Green Bluefish, Drawn Butter$0.20

Fish cakes, tomato sauce$0.10

Small Oyster Fry$0.15

Raisin and Pound Cake$0.05

Cup Custard$0.05

Charlotte Russe$0.05

Corn Starch Pudding with Cream$0.05

Chocolate Pudding with Cream$0.05

rice pudding$0.05

Tapioca Pudding$0.05

Bread Pudding, Hard Sauce$0.05

Strawberries and Cream$0.10

Baked Apple Dumpling, Hard Sauce$0.10

Roast Pork, Apple Sauce$0.20

Roast Lamb with Green Peas$0.20

Roast sirloin of beef with stewed tomatoes$0.15

Fried Chicken a la Maryland$0.20

Cold Ham with Potato Salad$0.10

Oyster Stew$0.15

Veal Cutlets Breaded, Tomato Sauce$0.15

English Beefsteak Pie$0.15

Cream Codfish on Toast$0.15

Beef Stew$10.00

French fried potatoes, extra$0.05