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 34 dishes

BLUE POINTS
Little Neck clams
Consomme Biscotin
Pepper pot, Philadelphia style
Essence de tomate en tasse
Dill Pickles
Olives
Radishes
Pickles
Celery
Boiled Chicken Halibut, Bechamel
Filet de Sole, Marchand de Vin
Cucumbers
POTATOES HOLLANDAISE
Fricassee of chicken, Lucullus
Frogs' legs, Poulette
Filet Mignon aux Champignons Frais
Boiled potatoes
Stewed tomatoes
Green peppers farcis
Stewed oyster plant
fried Sweet Potatoes
Ribs of beef
Tame duck, apple compote
Lamb, mint sauce
Salade Panachee
Pouding Tyrolienne
mixed fancy cakes
Neapolitan ice cream
Fruit
Cheese
Crackers
Coffee
Mashed potatoes