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
1 / 2

Neil House

Columbus, Ohio · February 4, 1901

On this menu 68 dishes

Bouillon, en Tasse
OYSTERS -- Broiled
Oysters -- Stewed
OYSTERS -- Raw
Bananas
Fruits in Season
Stewed French prunes
Baked apples
Radishes
Pin Money Pickles
Shredded Wheat Biscuits
Rolled Oats
Fried Mush
Germea
Broiled Whitefish, Lemon Butter
Filet of Sole, Tartare Sauce
Boiled or Broiled Salt Mackerel
Yarmouth Bloater
Pan Fish
Cod fish cakes
Picked Cod Fish in Cream
Sirloin or Tenderloin Steak, Plain or with Onions
Lamb Chops
Calves Liver and Bacon
Sugar Cured Ham
Veal Cutlets
Pork Chops
Pigs Feet
Hamburger Steak
Chicken hash
Corned Beef Hash, Browned
Maple Grove Sausage
Lamb Kidneys, Saute, Madere
Fried Maryland Hominy
Eggs as Ordered
OMELETTES -- Plain
OMELETTES -- with Ham
OMELETTES -- Bacon
Omelettes Cheese
Omelettes Jelly
Omelettes Fines Herbes
Omelettes Parsley
Boiled potatoes
Corn Cakes
Baked Potatoes
Buckwheat Cakes
French fried potatoes
German fried potatoes
Wheat Cakes
Lyonaise Potatoes
Corn muffins
Potatoes hashed in cream
Plain Bread
Chocolate
Cocoa
Graham bread
JAPAN TEA
ENGLISH BREAKFAST TEA
Oolong Tea
Coffee
Vienna Rolls
French rolls
Corn bread
Toast as Ordered
Pure Maple Syrup
N. O. Molasses
Comb Honey
Apple Butter