Clegg Hotel (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 37 dishes

Vermouth Cocktail

Topsail Sounds on Toast

Clear Chicken Soup

Celery

Tomato Puree

Assorted relishes

Baked Roe Shad, Oyster Sauce, Duchess Potatoes

Glazed Ham, Cider Sauce, Brussels Sprouts

Civet of Belgian Hare, Artichokes

Timbals of Chicken Livers, with Mushrooms

Charlotte of Apples

Ribs of Beef, Own Juice

Turkey, Cranberry Sauce

Mashed potatoes

Candied Yams

Peas

Corn

Asparagus

Springdale Punch

Wafers

Quail on Toast, Straws

WIld Goose, Blackberry Jam, Hominy

Leg of Deer, Currant Sauce, Shavings

MAYONNAISE OF FRESH LOBSTER

Mince Pie

lemon pie

Sultana Pudding

CARAMEL ICE CREAM

Assorted cakes

Fruits

Nuts

Raisins

Cheese and Crackers

Coffee

Tea

Milk

Egg Nogg