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
1 / 2

Grunewald Hotel

New Orleans, LA · November 3, 1900

On this menu 21 dishes

Bayou Cook Oysters
Celery
Chicken Soup with Leeks
Filet of Trout, a la Normand
Consommé Italienne Paste
Pommes Duchesse
Queen olives
Cold Slaw
Planquette of Lamb, with Green Peas
pint french claret
Fried Egg Plant
BAKED SWEET POTATOES
Roast Beef au Jus
Roast Tukey, Cranberry Sauce
Lettuce Salad
Cranberry Pie
Assorted cakes
Biscuit Glace
Pineapple Cheese
Coffee
Water Crackers