Bay State House (1898) · 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 32 dishes

Little Necks

Pim-O-Las

Celery

Radishes

Boiled Penobscot River Salmon with Peas

Hollandaise Potatoes

Tenderloin of Beef, larded

Green Turtle, a la American

SALTED ALMONDS

Sweetbreads, a la Financier

Delmonico Potatoes

Wax Beans

Roast Green Goose, a la Manila

Cauliflower in Cream

Apple Sauce

SUGAR WAFERS

Philadelphia Squab on toast

Saratoga Chips

Currant Jelly

Dewey and Cucumber Salads

Army and Navy Pudding, Sauce National

WASHINGTON CREAM PIE

Apple Pie

HARLEQUIN ICE CREAM

Charlotte Russe

ASSORTED CAKE

Strawberries

AMERICAN CHEESE

Watermelon

toasted crackers

Demi-tasse

ROQUEFORT CHEESE