Pine Forest Inn (1921) · 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 52 dishes

Canape Caviar

Fruit Cocktail

Bulls Bay Oyster Cocktail

Clear Green Turtle Amontilado

Hot Bouillon en Tasse

Chicken Gumbo au Ritz

Ripe Olives

Salted Almods

Celery

Cream of Fresh Artichokes au Souffle

Ashley River Shad Saute Meuniere

Baked Sea Trout Matelote

Pommes au four

Watermelon Pickles

Relish a la Russe

Chutney

Virginia Sugar Cured Ham with Spinach

Tenderloin Steak with Mushrooms

Braised Sweetbreads a la Jerome

Peach Fritters Glace au Kirsch

Roast Prime Ribs of Beef with Yorkshire Pudding

PINE FOREST INN Roast Turkey Cranberry Sauce

Roast Lamb Mint Sauce

Candied Yams

Mashed potatoes

Boiled potatoes

Steamed Rice

Creamed Cauliflower

FRESH ASPARAGUS ON TOAST

NEW BUTTERED BEETS

Lettuce and Tomato Salad Russian Dressing

Easter Punch

Roast Saddle of Venison Currant Jelly

Peach Pudding Sauce Doree

lemon meringue pie

Apple Pie

Strawberry short cake

bisque ice cream

Assorted cakes

MIXED NUTS

Bananas

Apples

Orange

CRYSTALIZED GINGER

Layer Raisins

AMERICAN CHEESE

Saltine Crackers

Cafe noir

CAMEMBERT CHEESE

Cream Cheese

Cold bouillon en tasse

Roast lamb, brown sauce