Hotel Eastman (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 48 dishes

Canape Henrietta

Royal Taubonne

Picalilli

Mangoes

Young Onions

Dill Pickles

Radishes

Coquille of Salmon Troute, en Bordure

Cucumbers

TENDERLOIN OF BEEF, Mushrooms

CHICKEN LIVERS, en Brochette

EGGS, with Kippered Herring

Baked Beans, Boston Style

SOUTHERN CORN BREAD

COLD-HAM

Cocoa

Buttermilk

Coffee

Tea

Sliced pineapple

Crackers

AMERICAN CHEESE

CERVELAT SAUSAGE

Corned beef

Sardines

CRUSHED VIOLET SHERBET

Smoked beef

ST. BERNARD PUDDING, Wine Sauce

MARINERTE FETT HERRING

SPICED LAMB TONGUE

Pate de Foie Gras

MERINGUE BASKETS, Chantilly

Stuffed veal

Watercress

HOT GINGERBREAD

UNEEDA BISCUITS

STRAWBERRY TARTLETS

Easter Salad, a la Russe

Mashed potatoes

CELERY FRITTERS

Boiled rice

Potato Salad, German Style

Baked Potatoes

OYSTER PLANT

Spiced Beets

LUNCH BISCUITS

ASSORTED CAKE

ROQUEFORT CHEESE