National Bd Of Trade (1884) · 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 40 dishes

Blue Points on Shell

Green Turtle Soup

Consomme, Brunoise

Haut Sauterne

Vino de Pasto

Broiled Whitefish, Maitre d'Hotel

Celery

French fried potatoes

Assmannshanser

Boiled Capon, with Celery, a la Creme

Roast Young Pig, stuffed, Apple sauce

Roast Sirloin of Beef, Mushroom Sauce

Stewed tomatoes

GREEN PEAS

Potatoes

St Estephe

Chicken Croquettes, a la Duchesse

Terrapin, stewed, a la Willards

Banana Fritters, glace, au Rhum

Chicken salad

Shrimp Salad

Dry Monopole

PUNCH, A LA ROMAINE

Roast Canvas-Back Duck

Broiled Quail

Currant Jelly

Dressed Lettuce

Clos de Vougeot

Charlotte Russe

Champagne Jelly

ASSORTED CAKE

Tutti frutti

Napolitaine Ice Cream

Fruits

Nuts

Raisins

Figs

Coffee

Cognac

Liqueurs