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 Ormond

Ormond, FL · February 22, 1900

On this menu 65 dishes

Baked Stuffed Tomatoes
BUTTERED BEETS
Boiled Onions
Boiled rice
New string beans
Asparagus
BAKED SWEET POTATOES
boiled new potatoes
Roast Lamb, Mint Sauce
Roast Philadelphia Capon a la Bennington
Roast Ribs of Beef, Dish Gravy
Peach Fritters, Sauce Curacoa
Larded Fillet of Beef, Bearnaise Sauce
Fried Chicken, Maryland Style
Braised Sweetbreads, Sauce Perigord
Boiled Ox Tongue with Dandelions
Potatoes, Duchesse
Broiled shad, Maitre d'hotel
Boiled Fresh Salmon, Sauce Hollandaise
Oysters on shell, horseradish
Clear green turtle
Cream of asparagus
Olives
Stuffed Mango Pickles
Celery
SALTED ALMONDS
Iced Cucumbers
Roast lamb with brown sauce
Mashed potatoes
St George's Punch
Roast Quail, Barde
Haunch of venison, Currant jelly
Saratoga Chips
Dressed Lettuce
Steamed Black Caps, Cardinal Sauce
SLICED APPLE PIE
Washington Pie
TUTTI FRUTTI ICE CREAM
Red, White and Blue Slices
Chocolate Macaroons
Sponge Drops
National Cream
Ribbon Cake
Champagne Jelly
Nut Cake
Orange Mousse
Angel Cake
Vanilla and Molasses Candy
Cognac
Coffee
AMERICAN CHEESE
Graham Wafers
Nuts
Raisins
Figs
Dates
Apples
Oranges
Bananas
Grapes
Royal toast
Soda Crackers
CAMEMBERT CHEESE
Swiss cheese
Edam Cheese