Martinsville Sanitarium (1906) · 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 56 dishes

GRAPE FRUIT AU KIRSCH

Rockaways

Celery Hearts

CONSOMME DES EPICURIENS

CREME A LA VENITIENNE

Olives, Farcis

Radishes

Sweet Mangoes

Pickled Pears

SALTED ALMONDS

Shrimp Croutes

Spanish Mackerel a la Maximilian

Dressed Cucumbers

Pommes Imperiale

Boiled Spiced Beef Tongue, Sauce Diable

Asparagus, Beurre Fondu

Cuts of Prime Beef, Glace

Flaked Potatoes

Spinach with egg

Roast Suckling Pig with Baked Apples

Squash on Half Shell

Puree of Turnips

Roast Young Turkey, Chestnut Dressing, Cranberry Sauce

Jersey Sweets

Cauliflower in Cream

Croquettes of Sweetbreads, French Peas in Cases

Croustades de Cervelle, Supreme

Strawberry Tartlets a la Mode

Maraschino Punch

Haunch of Venison, Suboise

Woodcock sur Canape, Currant Jelly

HAZLENUT SALAD

SALAD A LA MEXCAINE

STEAMED PLUM PUDDING, HARD SAUCE

Steamed Plum Pudding, Brandy Sauce

HOME MADE MINCE PIE

Pumpkin Pie, Whipped Cream

PINEAPPLE JELLY, ALMOND WAFERS

THANKSGIVING ICE CREAM

Angel Food Cake

Fruit Cake

Chocolate Cream Cake

Malaga grapes

Figs

Dates

Persimmons

Persimmons

Assorted Nuts

Raisins

Confections

ROQUEFORT CHEESE

Swiss cheese

AMERICAN CHEESE

Water Crackers

Cider

Coffee