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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Purcell House

Wilmington Nc · January 1, 1881

On this menu 39 dishes

Broiled Beefsteaks
Broiled Tripe
Broiled Mutton Chops
Broiled Ham
Broiled Veal Cutlets
Broiled Bacon
Broiled Calf's Liver
Fried Ham and Eggs
Fried Sausage
Fried Liver and Bacon
Stewed Kidneys
Stewed Hashed Meat
Stewed Tripe
Fresh Fish
Pickled Salmon
Salt mackerel
Boiled eggs
Scrambled Eggs
Fried Eggs
Poached eggs
OMELETTS
Cold Boiled Ham
Cold tongue
Cold roast beef
"Fried" Potatoes
Stewed potatoes
Lyonaise Potatoes
Dry Toast
Dipped Toast
Corn bread
Boiled Hominy
Wheat Cakes
Buttered toast
Wheat Bread
French rolls
Fried hominy
Black tea
GREEN TEA
Coffee