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

Page 1

U.S.M.S. Philadelphia, Breakfast.

March 19, 1910

On this menu 40 dishes

Baked apples
Assorted Fruit
Quaker Oats
Shredded Wheat
Omelettes a la Choissy
Plain Omelettes
Eggs au Miroir
Fried Eggs
Boiled eggs
Poached eggs
Fried Smelts, Tomato Sauce
Yarmouth Bloaters
Smoked Salmon
Broiled Cambridge Sausages
Grilled Ham
Grilled Mutton Chops
Devilled Kidneys & Bacon
Veal Cutlets, Piquante Sauce
Tenderloin steak, Bearnaise
Minced Lamb, Creole
Hashed Capon, Polonaise
Potatoes, maitre d'hotel
French fried potatoes
GRAHAM ROLLS
Vienna Rolls
Oatcakes
Triscuit Toast
Buckwheat Cakes
Pulled bread
Rice Fritters
Soda Scones
Watercress
Black Currant Conserve
Honey
Special Bitter Marmalade
Maple Syrup
Coffee
Chocolate
Cocoa
Tea