The Bridge House Hotel (1881) · 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 49 dishes

Clear Spring Soup

Bonne Femme Soup

Sardines

Cressons

Beurre

Filets de Brill a la Poulette

Fried Cod & Oyster Sauce

Foie de Veau a la Lyonnaise

Croustade a la Milanaise

Roast Fore-Quarter of Lamb

Roast Sirloin of Beef

Boiled apple dumplings

St Clair Creams

Cherry Water Ice

Cheddar

Gruyere

Radishes

Specialite - 1/2 Doz Oysters

Specialite - 1/2 Doz. Oysters

Consomme a la Pluche

Puree d'Asperges

Saucisson de Lyons

Beurre

Salade d'anchois

Rougets en Papillote

Vol-au-Vent aux Huitres

Olives de Veau a la Sefton

Carbonnade de Mouton

Haricots verts a la Francaise

Omelette aux Abricots

Gateau a la Danemark

Glace a la Russe

Thick Turtle

Roast Quail

Seakale

Stilton

Asparagus

Bordeaux Pigeon

Roast Duckling

Camembert

Salade

Caviare on Toast

Sardines on toast

Anchovy toast

Native Oysters

Marrow Bone and Toast

Clear Turtle

Coffee

Dessert