Chateau Tongariro (1939) · The Menu Museum

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

On this menu 31 dishes

Chicken & Vegetable Broth

Columbia Salmon Mayonnaise

Braised Pork & Asparagus Pie

Stewed Breast Lamb & Green Peas

Savoury Minced Beef & Spaghetti

Grilled Rump Steak & Fried Onions

Fried Pork Sausages

Cold Roast Prime Sirloin Beef - Horseradish Sauce

Cold Roast Shoulder Lamb - Mint Sauce

Cold Roast "Chateau" fed Pork - Apple Sauce

Saute Potatoes

Baked Jacket Potato

Mashed potatoes

Steamed Lemon Sponge & Sauce

Baked Vanilla Creamed Rice

Coventry Jam Puffs

Dessert Pears in Jelly

Whipped Cream

Biscuits

Cheese

Camroc

Kentish Ale

Komac

Shortloin Mutton Chops, Chips

French Cutlets, Bacon Rashers

Corned Silverside Beef

Dominion Sausage

Pickled Pork

Oxford Brawn

york ham

Boiled Shoulder Bacon