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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Healy's Forty-second Street restaurant

March 1, 1918

On this menu 45 dishes

Lobster Cocktail$0.70
crab meat cocktail$0.40
Grape Fruit Cocktail$0.40
Fruit Cocktail$0.40
Boiled live codfish, egg sauce$0.55
Broiled Spanish mackerel, Hoteliere$0.55
Fried filet of sole, sauté potatoes$0.55
Baked sea trout, Havanaise$0.60
Sea bass saute aux fines herbes$0.65
Stewed eels, Matelote$0.60
Fried Scallops, Tartar Sauce$0.70
Fried oysters$0.60
Broiled Oysters, Celery Sauce$0.65
Fried frogs' legs, sauce tartare$0.70
Fried smelts, Ravigote sauce$0.60
Halibut steak$0.60
Steamed hard clams$0.60
Broiled Sea Trout$0.60
Whole Cold Boiled Lobster$1.75
Crab Meat au Gratin, Green Peppers$0.70
Finnan Haddie au Gratin$0.60
Curried Shrimps$0.65
Cream Stew$0.50
Fruit$0.40
Milk Stew$0.40
Consommé Julienne$0.20
BLUE POINTS$0.25
BLUE POINTS$0.25
Cherry Stones$0.30
Lynnhavens$0.35
Little Necks$0.25
Cocktail Sauce$0.05
Healy's Hors d'Oeuvres$0.50
Canape of Anchovies$0.40
Chow chow$0.15
Celery$0.30
Stuffed Mangoes$0.20
Caviar Canape$0.50
Sweet Pickles$0.15
Sardines$0.30
Stuffed olives$0.25
Queen olives$0.20
Ripe Olives$0.20
Dill Pickle$0.15
Radishes$0.15