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
Page 2
1 / 2

The Cloister

January 1, 1943

On this menu 41 dishes

Fresh Sea Food Cocktail
Papillotte of Red Snapper Spanish Style
Chocolate Walnut Sundae
Slack Bottom Layer Cake
Pumpkin Pie
Cold Roast Turkey
Chilled Boysenberry Juice
Cream of Fresh Mushrooms aux crouton
Puree of Prunes with Sherry
Relishes and Conserves from the relish tray
Baked Finnan Haddie in Cream, Delmonico
Tea
Coffee
Milk
Your favorite cheese with crackers
york ham
Roast Lamb
Bologna
Salami
Head Cheese
Baked Stuffed Lamb Chop a la Nelson
Roasted Stuffed Native Chicken Sage Dressing Quince Jelly
New Garden Peas
Mashed potatoes
Lettuce Hearts
POTATO CROQUETTE
Fried Calves Sweetbreads a la Maryland
French Fried Apples Butter Cinnamon Sauce
New Asparagus Polonaise
Candied Yams
Avocado Salad
FRENCH DRESSING
Vanilla ice cream
Apple Pie
Caramel Cup Custard
Russian Dressing
Roquefort Dressing
Mayonnaise dressing
STRAWBERRY ICE CREAM
Pecan Ice Cream
Butter Island Ice Cream