Haddon Hall (1897) · 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 52 dishes

BLUE POINTS

Little Neck clams

Green Turtle Soup

Consomme

SALTED ALMONDS

Boiled Salmon, Egg Sauce

SLICED CUCUMBERS

Olives

Potato Croquettes

boiled tongue, tartar sauce

Roast ribs of beef

Roast Spring Lamb, Mint Sauce

Roast Jersey Capon, Cranberry Sauce

Diamond back terrapin

Fricasseed Squabs

Peach Fritters

cherry sherbet

Ham

Tongue

Lettuce

new potatoes, cream dressing

Asparagus

Boiled Onions

New beets

Sweet Potatoes

Stewed tomatoes

Mashed potatoes

Rice

Peas

Chow chow

Cold Slaw

India Relish

Apple Pie

lemon meringue pie

English Plum Pudding, Yellow Sauce

junket

Swiss meringue

rice pudding

Vanilla ice cream

Strawberries

lemon jelly

Sponge Cake

Mixed Cake

crystallized ginger

Fruit

Canadian Edam and American Cheese

Crackers

Nuts

Figs

Dates

Raisins

Coffee