Hotel Eastman (1900) · The Menu Museum

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

On this menu 67 dishes

Sliced Bananas

Wheat Vitos

Sliced Tomatoes

Strawberries

Preserved figs

Cracked Wheat

Malt Breakfast Food

Young Onions

Pears

Raw Oysters

Oranges

Bouillon, en Tasse

Kippered Herring

Sugar Cured Ham

Farm Sausage

Stewed prunes

Clam Fritters

Boiled Salt Mackerel

Whitefish

Shad, Maitre d'Hotel

Codfish in Cream

Fried Scollops

Pork Chops

Breakfast Bacon

Calf's Liver and Bacon

Pork Spare Ribs

English Mutton Chops

Broiled Spring Chicken

Sirloin Steak

Corned Beef Hash, Browned

Veal Cutlets, Breaded, Tomato Sauce

Stewed Honeycomb Tripe, Lyonnaise

Frizzled Beef, in Cream

Eggs as Ordered

Plain Omelet

Fried Indian Mush

Baked Potatoes

Saratoga Chips

French fried potatoes

Lyonnaise Potatoes

Potatoes Stewed in Cream

Saute Potatoes

Rye Bread

French rolls

Shredded Wheat Biscuits

Vienna Rolls

Papovers

Corn muffins

Wheat Cakes, with Maple Syrup

Coffee

Tea

Chocolate

Cocoa

Graham bread

Boston Brown Bread

Hominy

Tenderloin Steak

Stewed Oysters

Fried oysters

Broiled Salt Mackerel

Omelet with ham

Omelet with Cheese

Omelet with Jelly

Omelet with Parsley

Buckwheat Cakes, with Maple Syrup

Garnishing, Onions

Garnishing, Mushrooms