New York Board Of Trade And Transportation (1887) · 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 51 dishes

Blue Point Oysters

Chablis

Bisque of Shrimps

Consomme Seville

Topaz Sherry

Olives

Celery

Radishes

Timbals Rohan

Topaz Sherry

Striped Bass Sauce Riche

Chablis

Tenderloin of Beef Sully

St Julien

Capon Braises Marivaux

Lamb Chops Castellane

St Julien

G H Mumm Extra Dry

Veuve Cliquot

Potatoes Imbert

Cauliflower Villeroi

French Peas au beurre

String beans a l'anglaise

Sorbet Condorcet

Duminy Ex Dry (Cuvee 1884)

G H Mumm Extra Dry

Canvas Back Duck

Celery Mayonnaise

Pommard

La Mosaique

Ham Historie

Boned Turkey Renaissance

Tongue Montpelier

Delbeck Extra Dry

Venetian Pudding

Lion Glace

Locomotive Glace

Washington Glace

Princess Jelly

Ship Glace

Petits fours

Veuve Cliquot

Duminy Ex Dry (Cuvee 1884)

Mottoes

Fruit

Dessert

Cafe Moka

Cognac

Liqueurs

Cigarettes

Segars