The Windsor (1891) · 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 53 dishes

Fruits in Season

Broiled Pork Chops

Broiled Spring Chicken

Broiled Calf's Liver

Broiled Sirloin Steak

Broiled Lamb Chops

Broiled Bacon

Broiled Ham

Broiled Veal cutlets, plain

Fried Veal Cutlets, Breaded

Stewed Kidneys

Stewed Tripe

Stewed Corned Beef Hash

Weakfish

Dore

Salt Herrings

Codfish Balls

Bass

Salt mackerel

Salt Cod and Cream

Plain Omelette

Cold roast beef

Cold Corned Beef

Cold tongue

Cold Ham

Lyonaise Potatoes

Fried Potatoes

Baked Potatoes

Corn bread

Boston Brown Bread

French rolls

German Rye Bread

Graham bread

Oatmeal Porridge

GRAHAM ROLLS

Hominy

MUFFINS

Cracked Wheat

Dry Toast

Coffee

CLARET, Barton$0.75 – $1.50

Parsley Omelette

Onions Omelette

Ham omelette

Kidney Omelette

Cheese Omelette

Chocolate

ENGLISH BREAKFAST TEA

Oolong Tea

Young Hyson Tea

Potatoes stewed with cream

Dipped Toast

Claret, Guestier's St Julien$0.75 – $1.50