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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Lawrence R. Kerr

Watson House, Bablon, L.I. N.Y · September 3, 1893

On this menu 28 dishes

Consomme
Ox Tail
Cucumbers
Olives
Boiled Columbia River Salmon, Victoria, Sauce Harrison
Ribs of beef
Yorkshire Pudding
Cutlet of Lamb Barteau
Roast Fillet, Chambrion
Stuffed green peppers
Boiled Lobster
Boiled Tongue, Piquante
Spring Chicken Fried, Rum Sauce
Beef Braise
Mashed potatoes
Boiled potatoes
Farina Cakes
Lima beans
Green Corn
Stewed Squash
Plum pie
Apple Pie
Lemon ice cream
Cake
Crackers
Cheese
Coffee
Young Green Onions