Stanton House (1901) · 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 45 dishes

Cavaier sur Canape

BLUE POINTS

St. Valentine Consomme

Olives

Celery

Lettuce

Pim Olas

BOILED RED SNAPPER, SAUCE HOLLANDAISE

Pommes Chartreuse

Fresh Beef Tongue, Sauce Piquante

Lamb Chops Breaded Tomato Sauce

Stuffed breast of veal

Game Pie a la Stanton

Banana Fritters, brandy sauce

Prime ribs of beef

Vermont Turkey, cranberry sauce

BOILED OR MASHED POTATOES

Kidney Beans

GREEN PEAS

Fried Egg Plant

Stewed carrots

Lalla Rook Punch

Broiled quail on toast

Salad A la Russe

Baked Apple Pudding, Hard Sauce

Squash Pie

Spanish Cream

Pound cake

Cocoanut Layer Cake

Assorted cakes

Macaroons

Ginger Snaps

NEW YORK ICE CREAM

Apples

Bananas

Grapes

Oranges

MIXED NUTS

salted peanuts

Raisins

Figs

Roquefort Cheese and Crackers

Demi Tasse Cafe

Ox Tail soup

EDAM CHEESE AND CRACKERS