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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Burland Casino

February 18, 1913

On this menu 27 dishes

G. H. Mumm & Co. Extra Dry
Demi Tasse
Water ices
Meringue Pies
Mineral Water
Lettuce
french Green Peas
Long Island Duck
Spring Capon
Punch cardinal
Sorbet
Niersteiner
Asparagus
Lettuce
Roast Phil. Squab
Queen olives
Chicken salad
Dill Pickles
Sliced Tomatoes
Table Celery
Parisienne Potatoes
Sauce Hollandaise
Boiled Kennebec Salmon
St. Julien
Marrow Balls
CONSOMME OF CHICKEN
Grape Fruit a la Maraschino