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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Colorado Hotel

July 22, 1900

On this menu 38 dishes

Little Neck Clams on Half Shell
Mock Turtle au Madere
Spanish olives
Consomme Dubourg
Chow chow
Filet de Sole a la Joinville
Cucumbers
Pommes Duchesse
Sliced Tomatoes
Baked Ham au Champagne
Salmis of Mountain Doves, Hunter's Style
Sweetbread Patties a la Toulouse
Beignets Soufflees au Sabayon
CREME DE MENTHE PUNCH
Roast Ribs of Prime Beef au jus
Coffee
Bent's Water Crackers
Leg of Spring Lamb, Mint Sauce
Mashed potatoes
Boiled New Potatoes in Cream
AMERICAN CHEESE
New green peas
Mixed Candies
Summer Squash
Layer Raisins
Assorted Nuts
Cauliflower au Gratin
Fruit
Broiled Squab on toast, Currant Jelly
TORTONI BISQUE ICE CREAM
Lettuce Mayonnaise
ASSORTED CAKE
Fruit Pudding, Sauce au Cognac
Apple Pie
lemon meringue pie
Charlotte Russe a la Chantilly
ROQUEFORT CHEESE
Edam Cheese