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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Grand Union

Saratoga Springs, [NY] · July 5, 1899

On this menu 40 dishes

Consomme en Tasse
Clam Stew
Filet of Halibut, Port Wine sauce
Potatoes, maitre d'hotel
Radishes
Lettuce
Pickles
Cucumbers
Loin of Veal, Demi Glace
Hamburger Steak aux Champignons
Calf's Brains Breaded, Sauce Tartare
Apricots with Rice, a la Conde
Mashed potatoes
Boiled potatoes
Spinach
Krook Neck Squash
String Beans
Ribs of prime beef
Leg of Mutton, currant jelly
MAYONNAISE OF CHICKEN
Cold Meats
Grand Union Salad
Pickled Lambs' Tongue
Pickled Pigs' Feet
Potato salad
Strasbourg, a la Gelee
Lobster salad
Cream Biscuit Pudding, Fruit sauce
Blackberry Pie
Ginger Snaps
Gateau, Melee
Boston Cream Puffs
Pound cake
Chocolate Ice Cream
AMERICAN CHEESE
Cottage Cheese
Watermelon
Tea
Coffee
Buttermilk