The Continental (1895) · 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 42 dishes

Cantaloupe Melons

Pears

peaches

Plums

Huckleberries

Oatmeal

Broiled Salt Mackeral

Broiled bluefish

Fish Balls with bacon

Lamb Chops

Broiled Ham

Pork Chops

Sirloin Steak

liver and bacon

Ham and eggs

Broiled Tripe

Baked Beans

Veal Cutlets Breaded

Broiled Chicken

Fried Eggs

Boiled eggs

Sherred Eggs

Scrambled Eggs

Omelettes with Ham

Omelettes with Parsley

Omelettes with jelly

Poached Eggs on Toast

French fried potatoes

Baked Potatoes

Stewed potatoes

Lyonaise Potatoes

Fried hominy

French bread

Graham bread

Brown bread

French rolls

Corn muffins

Plain Bread

Griddle Cakes - Maple Syrup

Tea

Cocoa

Coffee