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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Summit House

Creston, Iowa · November 24, 1898

On this menu 19 dishes

New York Counts Raw
Young Radishes
Lettuce
Consomme Oriental
Green Sea Turtle
Olives
Celery
Mango Pickles
Dill Pickles
Boiled Columbia River Trout, Pergord Sauce
Boiled Smithfield Ham, Champagne Sauce
Boiled Ox Tongue, Piquant Sauce
Iced Cucumbers
Sliced Tomatoes
Roast Young Turkey, Oyster Stuffed, Cranberry Sauce
Prime Rib Roast of Beef, au Jus
Roast Haunch of Venison, Currant Jelly
Roast Breast of Prairie Chicken, with Chestnuts
Roast Loin of Young Shoat Spiced, Apple Sauce