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

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Pennsylvania Railroad

Penn · May 2, 1893

On this menu 29 dishes

Little Neck clams
English Split Pea
Consomme
Cucumbers
Radishes
Boiled haddock, anchovy sauce
POTATOES HOLLANDAISE
Ham, champagne sauce
Roast beef
spring lamb, mint sauce
Rib Ends of Beef, Browned Potatoes
Chicken saute, with tarragon
ORANGE FRITTERS, WINE SAUCE
Mashed potatoes
Boiled potatoes
onions with cream
New asparagus
New beets
Lobster salad
Lettuce, French dressing
Tapioca Pudding, Wine Sauce
Fruit
FRENCH ICE CREAM
Cake
Preserved Fruits
ROQUEFORT CHEESE
Bent's Water Crackers
Cafe noir
Edam Cheese