Gordon Hotel (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 50 dishes

Little Neck clams

Consomme Chataleine

Mock Turtle

Sliced Tomatoes

Olives

Pickles

Radishes

Potomac Shad with Roe, Farmiere

Cucumbers

Fried Smelts, Montpensier

Pommes Julienne

Saddle of Southdown Mutton a la Geele

Frog Legs a la Poulette

Foi de Volaille en Brochette aux Fines Herbes

Charlotte of Fruit, Sauce Duree

Roast Ribs of Prime Beef au jus

Vermont Turkey with Dressing, Cranberry Sauce

Mashed New Potatoes

boiled new potatoes

Stewed tomatoes

Rice

Carrots in Cream

New string beans

Fresh Asparagus, Butter Sauce

Brown Sweet Potatoes

Lettuce

Watercress

Punch a la Robespierre

Broiled Philadelphia Squab on Toast

Indian Pudding, Brandy Sauce

Bartlet Pear Pie

Lemon ice cream

Lady Cake Glace

Orange Cream Slices

Strawberries with cream

Assorted Fancy Cake

Pulled bread

Apples

Dates

Oranges

Bananas

CLUSTER RAISINS

MIXED NUTS

Brie cheese

Neufchatel cheese

ROQUEFORT CHEESE

Edam Cheese

AMERICAN CHEESE

Coffee

Drinking Water from Gitchie Crystal Springs