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

Page 1
Page 2
1 / 2

Gordon Hotel

Washinhton, D.C · May 10, 1900

On this menu 48 dishes

Little Neck clams
Consomme in cup, hot or cold
Mutton Broth
Radishes
Pickles
Sliced Tomatoes
Olives
White Perch, Meuniere
Cucumbers
Salmis of Game, Chasseur
Lamb Croquette, New Peas
Roast Loin of Veal, Stuffed, Kidney Gravy
Mashed New Potatoes
Baked New Potatoes
Wax Beans
New beets
Cold roast beef
Cold Corned Beef
Cold Beef Tongue
cold pickled lamb's tongue
Cold turkey
Cold Ham
Cold chipped beef
Cold Lamb
Lobster salad
Potato salad
Dandelion Salad
Watercress Salad
Vanilla Cream Meringue Pie
Strawberry short cake
Punch Creme de Menthe
Strawberries with cream
ASSORTED CAKE
Pulled bread
Oranges
Bananas
Dates
Apples
Cottage Cheese
Neufchatel cheese
Edam Cheese
AMERICAN CHEESE
Chocolate
Tea
Coffee
Buttermilk
Gartmore Ceylon Tea
Drinking Water from Gitchie Crystal Springs