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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Hygeia Hotel

June 10, 1900

On this menu 38 dishes

MOBJACK BAY OYSTERS
Little Neck clams
CHICKEN, A LA CREOLE
Soup: Clear green turtle
Chow chow
SWEET GHERKINS
Queen olives
POTATOES DUCHESSE
Baked Bluefish, A LA CREOLE
YORK HAM, GLACE, AUX MADEIRA
BRAISED TENDERLOIN, MUSHROOM SAUCE
SWEETBREADS, A LA MONTGLAS
CREAM FRITTERS, SABAYON SAUCE
PRIME RIBS OF NEW YORK BEEF, AU JUS
LETTUCE WITH EGG
Mashed potatoes
GREEN PEAS
Boiled potatoes
VERMONT TURKEY, STUFFED WITH OYSTERS
New beets
ONIONS, A LA CREAM
ASPARAGUS, HOLLANDAISE SAUCE
CLUB PUDDING, KIRSCH SAUCE
lemon meringue pie
Peach Pie
FANCY MACAROONS
CHRISTIAN CANDY
HYGEIA CREAM PUFFS
ASSORTED CAKE
STRAWBERRY ICE CREAM
Imperial Cheese
Saltine Wafers
Bent's Crackers
New Layer Figs
Castalia Spring Water
Nuts and Raisins
Coffee
Domestic Cheese