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
Page 2
Page 3
Page 4
Page 5
Page 6
1 / 6

Boston Boot & Shoe Club

Brunswick Hotel, Boston, MA · April 18, 1900

On this menu 24 dishes

Bisque of Oysters, aux Petit Souffle
Roast Saddle of Mutton, currant jelly
ROAST TURKEY, CRANBERRY SAUCE
Sweetbread Croquettes, aux Petits Pois
Lobster, a la Newburg, en Caisses
Banana Fritters, Glace, au Benedictine
Fried Chicken Halibut, Sauce Ravigot
PUNCH AU KIRSCH
Broiled quail on toast
Sultana Roll, claret sauce
Gelée de Rus
ASSORTED CAKE
Vanilla ice cream
Crackers
Fruit
Cheese
Coffee
Bluepoints
Consomme, Printaniere
Cucumbers and Tomatoes
Potatoes Nivernaise
GREEN PEAS
Potatoes, au gratin
Saratoga Potatoes