The Brunswick (1881) · 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 41 dishes

Puree of peas, aux croutons

Consomme, au sagou

Baked bluefish, genevoise sauce

Potato Croquettes

Boiled leg of mutton, caper sauce

Roast ribs of beef

Roast Stuffed Chicken, Giblet Sauce

Roast Ham, Champagne Sauce

Roast Lamb, Mint Sauce

Roast teal duck, currant jelly

Tenderloin of Beef, larded, sauce italienne

Green Turtle Steaks, a la bernaise

Salmi of Yellow-Leg Snipe, aux truffes

Calf's Head, poele, a la poulette

Breast of Lamb, breaded, puree de tomate

Banana Fritters, glace, rum flavor

Macaroni

Mashed potatoes

Boiled potatoes

Rice

Succotash

Egg plant

Turnips

Beets

Sweet Potatoes

Stewed tomatoes

Lobster Mayonnaise

Chicken mayonnaise

Shrimps Mayonnaise

Apple Pie

Custard Pie

Cottage pudding, wine sauce

Pound cake

Jelly Cake

Cream Cakes

Cream, a la Nesselrode

Chocolate Ice Cream

PINEAPPLE WATER ICE

Fruit

Cheese

Coffee