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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Battery Park Hotel

Asheville, NC · March 19, 1900

On this menu 130 dishes

G. H. Mumm & Co.'s Extra Dry$2.00 – $4.00
Perrier Jouett, Extra Dry, Special$2.00 – $4.00
Pommery & Greno, Sec$2.00 – $4.00
George Goulet$2.00 – $4.00
Veuve Cliquot, Yellow Label$2.00 – $4.00
Moet & Chandon, Brut Imperial$2.50 – $4.50
Moet & Chandon, Brut Imperial$2.50 – $4.50
Apricot Brandy$0.20
Chartreuse, green$0.20
Chartreuse, Yellow$0.20
Kummel$0.20
Otard Dupey$3.00
Hennessy, Three Star, 1868$3.00
Marasquino$0.20
Curacoa$0.20
Martell, Three Star$3.00
Benedictine$0.20
Anisette$0.20
Absinthe$0.20
Vermouth$0.20
Creme de Menthe$0.20
Sloe Gin$0.20
Pure Old Holland Gin$2.00
Old Tom$2.00
Coates Plymouth$2.00
Nicholson's$2.00
Old Medford, 1888$2.00
St. Croix$2.50
Jamaica$2.00
Bass Ale, E.& J. Burke$0.30
Bass India Ale, White Label$0.30
Bass Ale, Dog's Head$0.30
Blackberry Brandy$1.50
Peach Brandy$1.50
Apple Brandy$1.50
Hathorn Water$0.25
Guin. Dub. Stout, E. & J. Burke$0.30
Budweiser$0.25
Schlitz Export$0.25
beadleston & woerz, imperial$0.25
Ginger Ale, Cantrell & Cochran$0.25
Club Soda, Cantrell & Cochran$0.25
Russet Cider$0.40 – $0.75
Hunyadi Water$0.40
Native Scuppernong$1.00
Pommard, 1878, R. Bruninghaus$1.25 – $2.50
Chateau Yquem, Calvet & Co., 1877$2.50 – $5.00
Dewar's Scotch$2.00
Chateau Margaux, Calvet & Co$1.25 – $2.50
Cote d'Bourg, Calvet & Co$0.75 – $1.50
Pontet Canet, Barton & Guestier$1.00 – $2.00
Congress Water$0.25
Rubinat water$0.35
Carlsbad Saratoga water$0.25
Apollinaris$0.25 – $0.40
Buffalo Lithia water, half gal.$0.50
Londonderry Lithia Water$0.25
Pure Corn, North Carolina, 1890$0.75 – $1.50
Wagner's No. Three$3.00
Battery Park Hotel, Old Rye$0.75 – $1.50
Three Feathers$3.00
Old Pugh$3.00
Hunter$2.00
Canadian Club$3.00
Canadian Club$3.00
King William, V.O.P., Scotch$3.00
Jas. E. Pepper, Original, Old Baker$1.00 – $2.00
Old Baker$1.00 – $2.00
Nierstiener, P.A. Mumm$1.00 – $2.00
Hockheimer$1.00 – $2.00
Diedeheimer$0.75 – $1.50
Johannesberger, P.A. Mumm$1.50 – $3.00
Johannesberger, P.A. Mumm$1.50 – $3.00
Sauternes, Calvet & Co.$0.75 – $1.50
Chateau Yquem, Calvet & Co., 1877$2.50 – $5.00
Chablis, R. Brüninghaus$1.00 – $2.00
Nuits, R. Bruninghaus$1.00 – $2.00
Pommard, 1878, R. Bruninghaus$1.25 – $2.50
Pommard, 1885, Chauvenet$1.25 – $2.50
Chambertin, Chauvenet$1.50 – $3.00
Chambertin, R. Bruninghaus$2.00 – $4.00
Hutchinson & Co., Old White, '72$3.00
Hutchinson & Co., Old Red$3.00
Old Reserve, John Wagner's$3.00
Lolado$2.50
Vino de Pasto$2.00
Amontillado$2.50
John Wagner's Private Stock$3.00
Zeltinger, 1868, P.A. Mumm$1.00 – $2.00
Engadine, Native$0.60 – $0.90
California, Zinfandel$0.50 – $1.00
St. Julien, Calvet & Co.$0.75 – $1.50
St. Julien, Barton & Guestier$0.75 – $1.50
Medoc, Barton & Guestier$0.75 – $1.50
Medoc, Calvet & Co., 1887$0.75 – $1.50
Chateau Leoville, Barton & Guestier$1.50 – $3.00
Chateau Margaux, Barton & Guestier, 1874$1.50 – $3.00
Caviar on Toast
Fruit
Raisins
Nuts
ROQUEFORT AND AMERICAN CHEESE
Figs
Crackers
ORANGE ICE CREAM
Hot mince pie
cocoanut pie
Assorted fancy cakes
strawberry blanc-mange
sago pudding, vanilla sauce
Lima beans
Mashed potatoes
Boiled rice
Fried Parsnips
BAKED SWEET POTATOES
Boiled potatoes
Butter Beets
chicken, stuffed, giblet sauce
Roast ribs of beef
Roman Punch
college fritters, wine sauce
turkey wings, saute, with peas
Salmi of wild duck, bigarade
boiled ham with greens
POTATOES HOLLANDAISE
boiled channel bass, egg sauce
Olives
Ox Tail with Barley
consomme xaviere
Celery