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
1 / 2

He

January 21, 1900

On this menu 32 dishes

BLUE POINTS
Lamb Broth, à la Norval
Consommé, Bordaloue
Celery
Canape, Windsor
Olives
Medallion of Bass, D'Orleans
Cucumbers
Pommes Brabanconne
Ox Tongue, à la Romaine
Larded Tenderloin of Beef, à la Pompadour
Cases of Terrapin, Baltimorienne
spring lamb, mint sauce
Rhode Island Turkey Stuffed, Cranberry sauce
Mashed potatoes
Orange Punch
Nuts and Raisins
Cheese and Crackers
Cafe noir
Fruit
English Partridge, Bread Sauce
Plum Pudding, Hard Sauce
Bon Bons
Creamed Spinach
Lettuce Salad
Assorted cakes
Ice cream
Stuffed Tomatoes, Trevise
Boiled potatoes
Plum Pudding, Brandy Sauce
Pierrier-Jouët
Chas. Heidsieck