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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The Holland Society Of New York

Delavan House, Albany, N.Y · February 13, 1889

On this menu 59 dishes

Blaauwe Landtongsche Oesters
Sauterne Wijn
DIKKE ZEEKREEFTEN SOEP
Pasteitjes in Koninklijke Stijl
Sherry Wijn
Gekookte Kennebec Zalm, Ansjovis Saus
Aardappelen in Hollandsche Stijl
Ossenhaas met Champignons
Spinage met Room Saus
Aardappelen in Julien Stijl
Pontet Canet
Gekruide Kalkoen met Truffles in vormen
Gekookte Land-Schilpad in Arlington Stijl
Sorbet, Hollandsche Stijl
CHAMPAGNE
Roodkop Eendvogel met Gelei
Selderij Sla
Champagne Gelei in vormen
IJs in Mandjes
Verschillende Koekjes
Charlottes in bijzondere vormen
Oliekoeken
Roquefort Kaas
Edam Kaas
Engelsche Kaas
Vruchten
Koffij
Gekruide Rum
Cigaren
Goudsche Pijpen en Tabak
Van Vorst
Blue Point Oysters
Sauterne
Cream of Lobster (soup).
Small Patties, Royal Style.
Kennebec Salmon, Boiled, Anchovy Sauce.
Holland Potatoes
Tenderloin with Mushrooms
Cream Spinache.
Julienne potatoes
Minced Turkey with Truffles, in cups.
Pontet Canet
TERRAPIN, STEWED, ARLINGTON STYLE.
Holland Sorbet
CHAMPAGNE
Mallard Duck, Jelly.
Celery Salad
Champagne Jelly, in form.
Ice Cream in Baskets.
Charlotte, fancy form.
Assorted cakes
ROQUEFORT CHEESE
Edam Cheese
English Cheese
Fruit
Coffee
Spiced Rum.
Segars
Pipes and Tobacco