The Gerlagh (1893) · 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 38 dishes

Little-Neck clams

Consomme, Paysanne

Cream of Celery Aux Croutons Souffles

Chili Sauce

Celery

Pickled onions

Olives

Radishes

Sea bass saute aux fines herbes, Pommes, Quelin

Chicken saute a l'espagnole

Coquille of lobster, Maryland style

Stuffed egg plant a la francaise

Prime ribs of beef

Roast leg of lamb, mint sauce

Sweet corn on the cob

BAKED SWEET POTATOES

String Beans

Mashed potatoes

Boiled Onions, Cream Sauce

Boiled potatoes

Cucumber salad

Watercress Salad

Chicory and lettuce Salad

Bread pudding, lemon sauce

Cheese and Crackers

Assorted Nuts

cocoanut pie

ASSORTED CAKE

Raisins

Peaches and cream

Oranges

SLICED APPLE PIE

Watermelon

Grapes

Bananas

Demi-tasse

PUNCH AU KIRSCH

Banana Ice Cream