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 Pierrepont Inn

January 1, 1914

On this menu 27 dishes

Blue Points on half shell$0.35
Blue Point Cocktail$0.40
Oyster Stew Plain$0.40
Oyster Stew with Cream$0.50
Oyster Fry$0.40
Cream of Tomatoe soup$0.25
Vegetable soup, Julienne in Cup$0.25
Chicken Broth with Rice in Cup$0.25
Cold Consomme in Cup$0.25
Mock Turtle soup in Cup$0.40
Planked Delmonico Steak (for 1)$1.50
Planked Extra Sirloin Steak (for 2)$2.50
Planked Extra Tenderloin Steak (for 2)$2.50
Planked Extra Porterhouse Steak (for 3)$4.00
Planked Porterhouse Steak a la Byustrom (for 3)$3.00
Fried Spring Chicken a la Maryland (for 2)$1.75
Whole Broiled Spring Chicken (for 2)$1.50
Chicken a la King in Chafing Dish (for 2)$2.00
Special Club Sandwich a la Pierrepont$0.50
All kinds of Vegetables made to order
Sandwiches, Pies and Pastry
All Swedish Wines
Leading Wines in Stock
Mixed Drinks$0.25
Domestic Beers$0.15
Imported Beers$0.15
High Balls$0.25