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 37 dishes

Cream of Oyster
Chutney Sauce
Wild Cherry Sauce
Fried Sea Bass, Tomato Sauce
Fricassee of Lamb, Jardiniere
Baked Macaroni, a la Italienne.
Sardines
Potato salad
Boiled Ham
Head Cheese
Roast beef
Ox Tongue
Mixed Pickles
Horse Radish
Chow chow
Boiled potatoes
Mashed potatoes
Stewed Parsnips
Sweet corn
Bread and Butter Pudding, Sweet Sauce
Cream Pie
ASSORTED CAKE
Stilton Cheese
Imperial Cheese
Canadian Cheese
ENGLISH BREAKFAST TEA
Coffee
Milk
Oolong Tea
All fruit, etc. taken from table will be charged extra.
Barton and Guestier's St. Julien, Qt.
Barton and Guestier's St. Julien, Pt.
Macon L. Gorge's Germaine, Qt.
Macon L. Gorge's Germaine, Pt.
E. Dupont's Medoc, Qt.
E. Dupont's Medoc, Pt.
Bon Bourgeois Cru Choist, Pt.