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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The Thorndike

Boston, Mass · May 25, 1888

On this menu 23 dishes

Bluepoints and Little Neck Clams
Cream of asparagus
Soft Shell Crabs Tartar Sauce
Fillet of Beef Pique Aux Champignons
Sweetbreads Larded Au Petits Pois
Roman Punch
Doe Birds on Toast
Strawberries and Cream
Champagne Jelly
Charlotte Russe
Calla Lily Ices
ASSORTED CAKE
Coffee
Radishes
Sliced Tomatoes
Peas
French string beans
POTATOES DUCHESSE
Julienne potatoes
Lettuce Salad French Dressing
Mumm's Extra Dry
Haut lafite Calvet & co
Haut Barsac J. Calvet & Co.