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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P.H.

[Newcastle-on-tyne], England · January 14, 1908

On this menu 18 dishes

Consomme Riche En Tasse
Filet de Sole a la Strelna
Meringues a la Creme
Poulet Poele en Cocotte
Supreme de Volaille a l'estragon
Terrine de Foie Gras de Strassbourg
Bavarois au Mocca
Faisan roti froid
Riz à l'Impératrice
Langue de Boeuf a l'ecarlate
Galantine de volaille
Chapons de Mans Tynedale
Dindonneau farcie aux truffes
Boeuf braise a l'Epicure
Jambon de York roti
Hure de Sanglier Windsor
Salade Endives
Gelee aux Fruits Nicoise