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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Windsor Hotel

Jacksonville, FL · April 15, 1900

On this menu 39 dishes

Clear Green Turtle, au Vin de Champagne
Consomme, a la Chatelaine
Sweet Pickles
Celery
Olives
Grilled Pompano, Potatoes a la reitz, iced cucumbers
Fresh Tongue with Spinach
Larded Tenderloin of Beef, aux Mushroom Saute
Oysters en Casserolette, a la Newburg
Bartlett Pears with Rice, Marie Louise Napoleon
Croquetts of Sweet Breads, Sauce Victoria
Prime Ribs of Beef, Yorkshire Pudding
Turkey with Dressing, Cranberry Sauce
Roast Ham, Port Wine Sauce
Rhum Sherbet
Saddle of Red Deer, Currant Jelly
Stewed Deep Water Terrapin Amontillado
NEW POTATOES
GREEN PEAS
Steamed Rice
Candied Yams
Stewed tomatoes
Mashed Turnips
Chicken Salad, Mayonnaise Dressing
Easter Pudding, Green Lake Sauce
APRICOT PIE
Cream Meringue
Cocoanut Layer Cake
Strawberry short cake
Champagne Jelly
ASSORTED CAKE
Napolitaine Ice Cream
Cheese and Crackers
MIXED NUTS
Tea
Confectionery
London Layer Raisins
Coffee
Fruit