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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Vendome Hotel

Boston, Mass · April 1, 1900

On this menu 78 dishes

Tea
Shad
Chicken
Tripe
Beef Steak
Mutton Kidneys, with Mushrooms
Frizzled Beef, with Cream
Chicken Livers, with Mushrooms
Tripe, a la Creme
Oysters
English Mutton Chops
Veal Cutlets
CHICKEN LIVERS, en Brochette
Lamb Chops
Potatoes-Baked
Potatoes-Hashed, with Cream
POTATOES-FRIED
Potatoes-Lyonnaise
Potatoes-Saute
GRAHAM ROLLS
Corned beef
Roast beef
omelet
EGGS-Shirred
Eggs-Fried
Chicken
Ham
pig's feet
Vegetables
Hominy
EGGS-Boiled
EGGS-Scrambled
EGGS-Poached
Mutton Kidneys
Corn bread
Sirloin Steak
Calf's Liver and Bacon
Breakfast Bacon
Mush
Clams
Grilled sweet potatoes
Fruit in Season
Honey
Stewed prunes
Cucumbers
Radishes
Tomatoes
Coffee
Chocolate
Wheatena
Oatmeal
Hominy
Cracked Wheat
French rolls
French Flutes
Wheat Muffins
Boston Brown Bread
Rye Bread
Vienna Waffles
Indian cakes
Wheat Cakes
Buckwheat Cakes
Gluten Bread
Salmon
Halibut
Bluefish
Schrod
Salt mackerel
Cods' Tongues
Salt Cod, with Cream
Smoked Salmon
Fresh Codfish Steak
Codfish Hash
Perch
Codfish Hash
Boneless Herring
Fish balls
fried Sweet Potatoes