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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Arlington Hotel

Toronto, Ont, Canada · March 16, 1900

On this menu 60 dishes

Honey
Fruit in Season
Orange marmalade
Oolong Tea
Coffee
Cocoa
ENGLISH BREAKFAST TEA
Cracked Wheat
Rolled Oats
Finnan Haddie
MUFFINS
Corn Cakes
Griddle cakes
Salt mackerel
Cod Fish Balls
Broiled Fresh Fish
Lock Fin Herring
Broiled Bacon
Kidney Saute
Broiled Kidneys
Corned Beef Hash
Broiled Ham
liver and bacon
Lamb Chops
Mutton Chops
Sirloin Steak
Toast - Dry
Toast - Buttered
Toast - Milk
Toast - Dipped
Toast - a la Francaise
Potatoes - Baked
Potatoes - French Fried
Potatoes - stewed in cream
POTATOES - HASHED BROWN
Potatoes - Lyonnaise
Potatoes - German Fried
Wheat Bread
French rolls
Graham bread
Veal cutlets - plain
Veal Cutlets - Breaded
Veal Cutlets - Tomato Sauce
Beefsteak with Onions
EGGS - fried
Eggs - Plain
Eggs - with Ham
Eggs - with Bacon
Eggs - Boiled
Eggs - Shirred
Eggs - Poached
Eggs - Scrambled
Omelettes - Plain
Omelettes - with Ham
Omelettes - with Bacon
Omelettes - with Cheese
Omelettes - with Herbs
Omelettes - with Rum
Omelettes - with Parsley
Omelettes - with Jelly