Baltimore 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 49 dishes

A cup of Clam Broth

Consomme

Olives

Sliced Tomatoes

Chow chow

Scalloped Clams, with Mushrooms

Clams Stewed, Fried, or Roasted on Toast

Eggs, Coquelicot

Omelet, Hotel Baltimore

Chicken Croquettes

Lobster Cutlets, Victoria

Broiled Spring Chicken, Julienne Potato

Frog Legs, au vin de sauterne

Small Steak

Lamb Chops with Bacon

Mutton Chops

Yorkshire rarebit

Canpaes Lorenzo

Welsh rarebit

Cold Lobster, Plain

Canape Scotch Woodcock

Boned Turkey, en Bellevue

Roast beef

Smoked Beef Tongue

Chicken mayonnaise

Lobster salad

Potatoes, French fried

Potatoes, stewed in cream

Potatoes, hashed browned

Watermelon

Apple Butter

Salad, Lettuce

Fancy Cakes

Salad, Watercress

Preserves

Salad, Cucumbers

Canteloupe

Chicken

Cheese

Lamb

Crackers

Ham

Ice cream

Fruits

Chocolate

Tea

Milk

Coffee

Sandwiches, Hotel Baltimore.