The Menu Museum
DecadesRestaurantsDishesRandom menu

Rules

Restaurant
Rules
Place
Rules
Venue
RESTAURANT
Physical description
Folder; 8 x 10.5 inches; laminated

Pages

  1. Page 1
  2. Page 2
  3. Page 3

Dishes

Lettuce Salad
Potato salad
Mixed Salad
Orange Salad
Beetroot salad
Tomato Salad
Oysters, Natives
Caviar
Smoked Eels
Avocado Pear
with Prawns
Smoked Salmon
Smoked River Trout
Melon
Potted Shrimps
Pate Maison
Lobster Cocktail
Prawn Cocktail
Fresh Grapefruit Cocktail
Salami de Milan
Parma Ham
Oyster Cocktail (4 Oysters)
Minestrone
Turtle Soup
Spaghetti Bolognaise
Ravioli al Sugo
Spaghetti aux Tomates
Rizotto aux Champignons
Omelette Fines Herbes
Omelette au fromage
Omelette aux champignons
Oeufs Poche Florentine
Coquille St. Jacques Mornay
Moules mariniere
River Trout Belle Meuniere
Fried Scampi, Tartare Sauce
Scampi Florentine
Scampi a l'Americaine
Lobster Newburg
Lobster Thermidor
Grilled Dover Sole, Tartare Sauce
Fillets of Sole Bonne Femme
Fillet of Sole Walewska
Fillet of Sole Duglere
Fried Whitebait
Loin Chop
Veal Chop
Fillet Steak
Rump Steak
Entrecote Steak
Pork Chop
Grilled Lamb Cutlets
Grilled Kidneys and Bacon
Entrecote Steak Diane
Grilled Chicken Americaine
Chateau Briand (for 2)
Cream of Chicken Soup
Escalope of Veal Suisesse
Calves Liver and Bacon
Tournedos Chasseur
Roast Leg of Lamb and Chive Potatoes
Pea Soup
Boiled Silverside, Carrots and Dumplings
Veal Escalope Holstein
Braised Oxtail Printaniere
Mixed Grill Maison
Grouse Pie
Geisweiler Burgundy
White Burgundy
Hock
Vin Rose
Champagne G.H. Mumm N.V.
Vintage Port
Tornedos Rossini
Jugged Hare, Redcurrant Jelly
Supreme de Volaille Sous Cloche
Coq au Vin
Chicken vol-au-vent
Poulet Saute Nicoise
Roast Aylesbury Duck, Apple Sauce
Duckling with Orange Sauce
Roast Chicken and Bacon, Bread Sauce
Pilaff of Chicken Liver
Escalope of Veal Bolognaise
Escalope Princesse
Veal Chop Saute Grand Mere
Calves Liver and Bacon
Steak Tartare
Steak and Kidney Pie
Grouse Pie
Pheasant
Partridge
Roast Grouse
Cold Lobster and Salad
Cold Chicken and Salad
Cold York Ham and Salad
Cold Roast Beef and Salad
Cold Duck and Salad
Assiette Anglaise
Cream of tomato soup
Jugged Hare
Escalope Princesse
Braised Steak, Beer and Onions
Grill Gammon Mushrooms and Tomato
Roast Beef and Yorkshire Pudding
Hare Soup
Fried Sweetbread Asparagus Tips
Veal Escalope Belle Florence
Steak and Kidney Pudding
Roast Venison & Red Cabbage
Roast Beef and Yorkshire Pudding
Broccoli
Garden Peas
french beans
Fried onions
Spinach
Sprouts
Cauliflower
Braised celery
Grilled Mushrooms
Roast Potatoes
Saute Potatoes
Fried Potatoes
Mashed potatoes
NEW POTATOES
Pommes Allumettes
Pommes croquette
Asparagus, Butter Sauce
Crepes Suzettes
Cassata Siciliana
Pear Helene
Crème Caramel
Fresh cream
Peach Melba
Pineapple Royal
Fresh Pineapple and Kirsch
Trifle Chantilly
FRESH FRUIT SALAD
Orange Water Ice
Lemon water ice
Various Ices
FRESH FRUIT
Sabayon Marsala
Mushrooms on toast
Sardines on toast
Welsh rarebit
Angels on Horseback
Cheddar Cheese
Brie
Camembert
Stilton
Fontina
Gruyere
Port Salut
Gorgonzola
Bel Paese
Asparagus soup
Grilled Turbot, Sauce Tartare
Entrecote Tyrolienne
Escalope of Veal Cordon Bleu
Osso Bucco Milanaise
Roast Beef and Yorkshire Pudding
Braised York Ham & Spinach
Scotch Broth
Grilled Chicken Americaine
Coq au Vin
Tournedos Rossini
Veal Escalope Maison
Duclking Montmorency
Coffee
Supreme de Volaille Sous Cloche 20/-

Source: NYPL Digital Collections

16,525 menus · 64,352 scanned pages · 1851–2008 · uncatalogued scans

Scans and transcription data from the New York Public Library’s What’s on the Menu? project. This site is not affiliated with NYPL.