Holly Inn (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 48 dishes

Tea

Crackers

Milk

Coffee

AMERICAN CHEESE

Pineapple Cheese

Edam Cheese

Layer Raisins

MIXED NUTS

Figs

Bananas

Oranges

Apples

orange sherbet

ASSORTED CAKE

Meringue Slices

Apple Pie

Coffee Jelly, Whipped Cream

Custard Pie

Farina Pudding, Claret Wine Sauce

GREEN PEAS

Pommes Block

Boiled rice

Stewed Parsnips

Mashed Turnips

Boiled potatoes

Mashed potatoes

Sweet Potatoes

French Vegetable Salad

spring lamb, mint sauce

Stuffed Vermont turkey, cranberry sauce

Loin of Fresh Pork, Apple Sauce

Cromskies of Fowl aux Petits Pois

Roast Prime Ribs of Beef, au jus

Beef and Ham Croquettes, Sauce Poivrade

Apple Fritters, Victoria Style

Lamb stew with Dumplings

Boiled Frankfurts with Hot Slaw

Boiled Rock Cod, Egg Sauce

Chow chow

Lettuce

Sweet mixed pickles

Gherkins

Queen olives

toasted crackers

Consomme Royal

Chicken gumbo

Spring Lamb, Brown Sauce