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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Falmouth Hotel

Portland, ME · October 21, 1880

On this menu 61 dishes

Soup Juliene
Boiled Cod - Oyster Sauce
Boiled corned beef
Boiled Fowl and Pork
Boiled Ham
Boiled Tongue
Boiled Leg of Mutton - Caper Sauce
Roast Sirloin Beef - Dish Gravy - Yorkshire Pudding
Roast Spring Chicken - Giblet Sauce
Roast Stuffed Veal
Roast Lamb - Mint Sauce
Cold Corned Beef
Cold Lobster
Cold tongue
Cold Ham
Fillet of Beef, Larded - Tomato Sauce
Pork Chops - Apple Sauce
Currie of Lobster, with Rice
Cream Fritters
Mashed potatoes
Boiled potatoes
Boiled rice
Onions
Squash
Turnips
Sweet Potatoes
Boiled Carrots
Beets
Chow chow
Mixed Pickles
Pickled onions
Walnut Ketchup
Tomato Ketchup
Worcestershire Sauce
John Bull sauce
Horse Radish
Mushroom Ketchup
Shirley Sauce
Gherkins
Cranberry Sauce
India Soy
Ladies' Delight
Olives
Apple Pie
Fig Pudding
California Cake
Cream Pie
Lemon Cake
cocoanut pie
English walnuts
Almonds
Filberts
Raisins
Apples
Castanas
Pecans
Tea
Pears
Grapes
Vanilla ice cream
Coffee