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

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Fraunces Tavern

December 11, 1976

On this menu 26 dishes

Cured Smithfield Ham on Brown Bread
Corn Fritters with Apple Sauce
Cheddar Cheese in Crocks
OYSTERS AND CLAMS
Game Soup
Garniture: Gingered Watermelon Pickle
Green Tomato Soy
Walnuts
Corn Sticks
Brown bread
Jardiniere des Legumes
Wassail Bowl
Laird's Applejack
Leacock Fine dry Sercial Madeira, Julius Wile Sons & Co., Inc.
Oyster and Veal Pye
Fig and Walnut Chutney
Coffee
TRIFLE
Sichel Forster Mariengarten Spatlese 1973, Schieffelin & Company
Chateau de la Chaize 1974 en Magnum, Chateau & Estate Wines Company
Old Apple Brandy (7-1/2) Laird & Company
Roast Fresh Goose with Spiced Crab Apples
Ginger Crisps
Tea
Wild Rice
Slivered Celery