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 Caviar

January 1, 1940

On this menu 35 dishes

Breaded Silver Smelts, a l'anglaise$1.25
Gougeonettes of Sole, Belle-Meuniere$1.50
Fruit Tartelette
Savarin Cake au Rhum
Lettuce, Romaine or Mixed Green Salad
Salade a la Francaise
Au Gratin Potatoes
Bisque of Lobster, Nantua
Soupe a l'Oignon
BLUE POINT OR CAPE COD OYSTERS
Little Necks
Supreme of Fruit
Cantaloupe
Nova Scotia smoked salmon
Cherry Stones
Clam or Tomato Juice
Matador Herring in Wine Sauce
Parma Ham
Honey Dew Melon
Shrimps Escoffier
Assorted Hors D'oeuvres
Pommes Persillees
Frogs Legs à la Provençale$1.75
Eggplant, Orientale
Haricots Verts au Beurre
Roast Pheasant on Canape (p.p.)$2.25
Partridge en Casserole, Veronique$2.00
Braised Canadian Ham, au Xeres$1.25
Broiled Baby Turkey, Louisianaise (p.p.)$2.25
Brook Trout au Court Bouillon$1.75
Chicken en Casserole, Grand Mere (p.p.)$1.75
Filet Mignon, Marchand de Vin$2.25
Mallard Duck a la Presse, Tour d'Argent (p.p.)$2.00
Roulade of Venaison, Grand Veneur$1.50
Sweetbread Sous Cloche, Eugenie$1.50