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

Page 1
Page 2
Page 3
Page 4
1 / 4

Harvard College

Parker House, Boston, MA · June 24, 1890

On this menu 39 dishes

Little Neck clams
Green Turtle
Consomme a la Royal
Radishes
Boiled salmon sauce Princesse
Soft Shell crabs, Tartar sauce
Cucumbers
Asparagus, sauce Mousseline
Asparagus
Filet of Beef, larded, Bernaise Sauce
Stuffed green goose, apple sauce
Roast larded spring chicken
GREEN PEAS
Delmonico Potatoes
String Beans
Spring lamb chops, puree potatoes
Bouchee of Lobster a la Victoria
Sweetbreads aux petits pois
Banana fritters au Kirsch
Roman Punch
BlackBreast Plover
English snipe
Dressed Lettuce
Chateau Potatoes
Orange meringues
Charlotte Russe
Wine Jelly
ROQUEFORT CHEESE
Swiss cheese
Olives
toasted crackers
Strawberries
Bananas
Cherries
Oranges
Dry Fruit
Ice cream
Sherbet
Black Coffee