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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Williamsburg Inn

April 7, 1950

On this menu 37 dishes

Fresh Shrimp and Crabmeat Cocktail, Claridge Sauce
Fresh Fruit Cup Angostura
Chesapeake Bay Oysters on the Half Shell
Tomato Juice Cocktail
Cherrystone Clams on the Half Shell
Manhattan clam chowder
Chicken broth with rice
Hearts of Celery, Ripe and Queen Olives
Baked Fresh Shad with Roe, Lemon Parsley Butter$3.50
Veal Steak Saute, Grilled Pineapple Ring$3.85
Seafood Newburg in Casserole, Toast Points$4.00
Lamb Chop Grill with Sausage, Bacon, Mushroom and Broiled Tomato$4.75
Fresh Broccoli Polonaise
Escalloped Potatoes
Creamed Parsnips with Toasted Pecans
Sliced Tomato and Watercress Salad, French Dressing
Southern Pecan Pie, Whipped Cream
Old Fashioned Strawberry Shortcake
Vanilla Ice Cream, Caramel Peanut Sauce
Bartlett Pears in Custard Sauce
Diced Fresh Pineapple
Three Fruit Sherbet
Peppermint Candy Ice Cream
Vanilla ice cream
Butter pecan ice cream
Swiss Gruyere
Gorgonzola
Liederkranz
Coffee
Sanka
Milk
Orange Pekoe
Ceylon
English Breakfast
Oolong
CHINESE
Flowery Darjeeling