Pennsylvania Railroad (1889) · 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 52 dishes

Little Neck clams

Purée of Tomato

Consommé à la Bourdalaise

Celery

Boiled California Salmon, Egg Sauce

Potatoes à la duchesse

Boiled Fresh Beef Tongue, Tomato Sauce

English Rib Ends of Beef

Roast beef

spring lamb, mint sauce

ROAST TURKEY, CRANBERRY SAUCE

Chicken Cutlets à la Villeroi

Squabs, Roasted à la Gallicienne

APPLE FRITTERS, wine sauce

Roast Mallard Duck with Currant Jelly

Chicken salad

Lobster salad

Sliced Tomatoes

Dressed Lettuce

Cucumbers

Gherkins

Chili Sauce

Queen olives

Chow chow

Bermuda Potatoes in cream

Mashed potatoes

Asparagus on Toast

Boiled potatoes

New green peas

String Beans

Spinach

cocoanut pie

Apple Pie

Baked Tapioca Pudding, Hard Sauce

Indian River Oranges

Grapes

Bananas

Ice cream

DRY CANTON GINGER

Raisins

Preserves

ASSORTED CAKE

Marmalade

Figs in Cordial

English Graham Wafers

Strawberries and Cream

Edam Cheese

Water Crackers

Café Noir

Table Water from the Silurian Springs, Waukesha

ROQUEFORT CHEESE

Oatmeal Wafers