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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Hotel Marlborough

March 1, 1900

On this menu 44 dishes

Blue Point Oysters
Olives
Radishes
Saucisson de Lyon
Chicken, Mulligatawny
Consomme, pates d'Italie
Aiguillettes of redsnapper, Joinville
Fried smelts, sauce tartare
boiled new potatoes
Boiled spring turkey, oyster sauce
Golden plover flambee sur rotie
Lobster farcie, Marlborough
Filet mignon, Fin de Siecle
Banana fritters glacees au rum
Mashed potatoes
Boiled potatoes
Sweet Potatoes
Spaghetti a l'Italienne
New beets
Cauliflower
Boiled rice
Stuffed young capon au cresson
spring lamb, mint sauce
Ribs of prime beef
Salad, Tomato
Salad, Escarole
Salad, Watercress
Salad, Doucette
Salad, Chicory
Pudding a l'Indienne
Babas au rum
Creamed Spinach
Tartelettes, Eugenie
Mince Pie
Assorted cakes
Apple Pie
STRAWBERRY ICE CREAM
Fruit
Nuts, Dates and Raisins
Gorgonzola
Brie
AMERICAN CHEESE
Coffee
PUNCH CHARTREUSE