Camp Fireclub (1897) · 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 33 dishes

Java

AMERICAN CHEESE

Gorgonzola

Neufchatel

Fruits varies

Assorted cakes

TUTTI FRUTTI ICE CREAM

Charlotte Russe

English plum pudding

Romaine Salad

Escarole Salad

Chicory Salad

Watercress Salad

spring lamb, mint sauce

Ribs of prime beef

Stuffed Vermont turkey, cranberry sauce

apple fritters glaces au rhum

Stewed celery in cream

Spaghetti a l'Italienne

Brussels Sprouts

fresh beef tongue with spinach

Lobster saute, Newburg

sweetbreads en coquille, Parisienne

Breast of Grouse, puree of Chestnuts

Boiled potatoes

fried smelts in crumbs, sauce tartare

halibut steak, Normande

Consomme Bourgeoise

Chicken Mulligatawny

Celery

Olives

Radishes

Blue Point Oysters