Hotel Colonial (1900) · The Menu Museum

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

On this menu 62 dishes

Cream of Celery aux Croutons Souffle

Hot or Cold Consomme

Olives

Radishes

Sweet Pickles

Gherkins

Sardines

Filet D'Anchois

Boiled Grouper, Sauce Fleurette

Cucumbers

Pommes Parisienne

Sirloin of Beef Pique aux Champignons

Chicken Croquettes Mirepoix

Apple Fritters Glace au Rhum

Roast Duckling, apple sauce

Beef

Turkey

Pate de gibier

Ham

Boned capon

Chicken

Pickled lambs' tongues

Pork and beans

Pressed Corned Beef

Tongue

Pickled Pigs' Feet

Chicken

Lobster

Potato

Macedoine Salade

Tomato

Lettuce

Boiled and Mashed Potatoes

White Turnips and Cream

Boiled Onions

Fried Parsnips

GREEN PEAS

Doughnuts

Ginger-bread

Assorted cakes

Vanilla ice cream

Preserved Apricots

Pears

Egg Plums

Stewed prunes

Strawberry jam

Honey in the Comb

Preserved figs

Guava jelly

Orange marmalade

Oranges

Bananas

Apples

Sappodillas

Graham Wafers

Salted Sea Foam Crackers

Health Biscuit

Philadelphia Cream or Edam Cheese

Tea

Coffee

Broma

Chocalate