It's called What's on the Menu?
We're transcribing our historical restaurant menus, dish by dish, so that they can be searched by what people were actually eating. It's a big job so we need your help!I spent some time with the menu at right this evening. It's from Friday, April 26, 1901. I found dishes like:
- Broiled squab on toast, with lettuce, for 50 cents
- Lobster a la Newburg, for 40 cents
- Barbecued oysters or soft clams in shell, for 35 cents
They might have ordered a boiled young turkey, with oyster sauce.