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
Page 3
Page 4
Page 5
Page 6
1 / 6

Springfield Caledonians

Hotel Worthy · January 28, 1896

On this menu 21 dishes

BLUE POINTS
Mutton Broth, a la Ecossaise
Olives
Consomme Portelaise Royal
Boiled Penobscot Salmon, Sauce Ravigote
Pommes Parisienne
Fillet of Beef Pique, Bordelaise Sauce
GREEN PEAS
Mashed browned potatoes
Cutlets de Volaille, a la Maintenon
Pear Fritters Glace, Champagne Sauce
Ayrshire Tam o'Shanter Punch
Roast Quail, Bread Sauce
Saratoga Potatoes
Lettuce Salad
Vanilla ice cream
ASSORTED CAKE
Coffee
Crackers
Cheese
Potage