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

Page 1

Guilford Point House

January 9, 1912

On this menu 24 dishes

Chickken broth, rice
Baked bluefish
Sliced Tomatoes
Parsley Sauce
Fowl, hollandaise sauce
Orange fritters, custard sauce
Soft Shell crabs, Tartar sauce
Spaghetti
Italian
BAKED SHORT RIBS OF BEEF
Roast lamb, brown sauce
Vanilla ice cream
Cake
Tea
Coffee
Punch
Apple Pie
Watermelon
Boiled potatoes
Mashed potatoes
Sirloin of Beef, Dish Gravy
English plum pudding, mire sauce
Curry potatoes
Butter pork, corn on cob