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 Savoy

Fifth Avenue & Fifty-ninth Street, New York, [NY] · April 7, 1900

On this menu 54 dishes

BLUE POINTS
Little Neck clams
Paysanne aux croutons
Cream of barley, Princesse
Bouillon en Tasse
Olives
Beets
Radishes
Dill Pickles
Fried soft clams with pork
Stewed beefsteak, Bayonnaise
Stewed tomatoes
Potato fritters
Mashed potatoes
Sausage au gastronome
Boiled potatoes
Lima beans
Head Cheese
Boned capon
Assorted meats
Lamb
Chicken
Corned beef
Roast beef
Watercress Salad
Lobster salad
Chicken salad
Lettuce Salad
Savoy Salad
Apple Pie
Rice pudding, sabayon
Cherry Tarts
Assorted fancy cakes
German Peach Cake
Wiener coffee cake
Sponge Cake
Jelly roll
Walnut Cake
Puffs Chantilly
Ginger Snaps
Vanilla cake
Lemon Snaps
Lady fingers
Madeira Jelly
STRAWBERRY ICE CREAM
Fruit
Preserved Ginger
Compote of Fruit
Preserved Fruits
Tea
Chocolate
Cocoa
Coffee
Luncheon