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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Arion Society

Pennsylvania Railroad Dining Cars en route New York To Chicago · August 1, 1899

On this menu 29 dishes

Little Neck clams
Spring vegetable soup
hot consomme in cup
Cold Consomme in Cup
Radishes
Raw Tomatoes
Sea Bass with Melted Butter, Potatoes Hollandaise
Tongue, Horseradish Sauce
Roast beef
Long Island Duck, Apple Sauce
Rib Ends of Beef, Browned Potatoes
Sweetbreads, Braised, Mushroom Sauce
Green Corn Pudding
Peach Tarts, Meringue
Mashed potatoes
boiled new potatoes
GREEN PEAS
Beets
Asparagus, Vinaigrette
Savarin pudding, wine sauce
Ice cream
Preserved Fruits
Cake
ROQUEFORT CHEESE
Edam Cheese
Bent's Water Crackers
Brownsville Water Crackers
Fruit
Cafe noir