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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The William Pitt

January 4, 1955

On this menu 34 dishes

Iced Fruit Cup
Boiled Halibut - Newburg Sauce, Assorted Vegetables, Salad$1.75
Tomato Juice
Grapefruit Juice
Orange Juice with Sherbet
MULLIGATAWNY SOUP
Vegetable Soup
Creamed Chicken, Celery and Puff Potato, Assorted Vegetables, Salad$1.75
Yankee Pot Roast - Horseradish Sauce, Assorted Vegetables, Salad$1.75
Lobster a la Newburg$2.50
Snow Pudding - Custard Sauce
Chocolate Ice Cream Sandwich
Breaded Veal Cutlet - Tomato Sauce, Assorted Vegetables, Salad$1.75
Roast Loin of Pork - Apple Fritter, Assorted Vegetables, Salad$1.75
Sauted Calves' Liver and Bacon, Assorted Vegetables, Salad$1.75
FRESH VEGETABLE PLATE, Assorted Vegetables, Salad$1.75
ROAST TOP SIRLOIN OF BEEF$2.25
Chicken a la Maryland$2.25
Fried Scallops - Tartar Sauce$2.25
Roast Turkey with Dressing$2.25
Broiled Sword Fish$2.25
Roast Long Island Duckling$2.25
Broiled Lamb Chops$2.50
Broiled Club Steak$2.95
Filet Mignon - Mushrooms$3.50
Cherry Pie
Toasted Crackers and Cheese
STRAWBERRY ICE CREAM Cake
Peach Ice Cream Cake
Baked Apple and Cream
Half Grapefruit with Sherbet
Ice Cream and Cake
Milk$0.10
Extra Coffee$0.10