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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Wiggins Tavern

February 4, 1963

On this menu 30 dishes

Chopped Chicken Livers
Fresh Fruit Cup Supreme
marinated herring in cream sauce
Collossal Shrimp Cocktail A La Schine Inn$1.25
Broiled Half Grapefruit Maraschino
Puree of Mongol Soup
Consomme, Rice
RELISH TRAY
Soup or Juice, ROAST LONG ISLAND DUCKLING, Montmorency, Choice of Potato & Vegetable du Jour$2.95
Coffee
Tea
Milk
Sanka
orange sherbet
LIME SHERBET
juicy STEER STEAK, KANSAS CITY CUT, Mushroom Cap$3.95
ROAST PRIME RIBS OF BEEF AU JUS, Onion Pie$5.25
BROILED LIVE MAINE LOBSTER, Schine Stuffing$5.25
ROAST LEG OF SPRING LAMB, Naturel, Mint Jelly$3.50
BAKED IDAHO POTATO
Au Gratin Potato
DEEP FRIED GENUINE CAPE SCALLOPS, Tartar Sauce$3.25
Zucchini Provencale
Kernel Corn Mexican
Cherry Pie
Chocolate Mousse Parfait
Fruit Jello
Wiggins Salad
indian pudding
Assorted Flavors French Ice Cream