United States 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 66 dishes

Consomme, Perles du Nizam

Young Onions

Olives

Celery

Boiled Redsnapper, Lobster Sauce

Leg of Mutton, Bretonne

Calf's Brains, Villeroi

Jumbles au Rhum

Cucumbers

Corned Beef and Cabbage

Potatoes, Olivette

Potatoes, Olivette

Turkey, Celery sauce

Water Crackers

Fried Filets of Sole, Tartar sauce

Bananas Glacee au Rhum

Cassolettes Spaghetti au Gratin

Assorted Nuts

Filet of Beef Emince, Creole

Roquefort

Lamb chops, Maintenon

Ox Tail, Liee

Cottage

Caviar

Ribs of prime beef

Cream

Brandy Punch

Pineapple Pudding, Port Wine sauce

GREEN PEAS

Apple Pie

Boiled potatoes

Cold Slaw

Coffee

Chicken

Long Island Duckling, Apple sauce

Layer Raisins

Romaine

Sugar Beets

Pineapple

Vanilla ice cream

Oranges

Stewed tomatoes

Oranges

Pears

Steamed Rice

Cheese--American

Plums

Tomato and Lettuce

Banquet Wafers

Banquet Wafers

Bananas

Meringues, a l'Italienne

Coffee Eclairs

Salads -- Lobster

Watercress

STRAWBERRY ICE CREAM

Watermelon

Swiss

lemon meringue pie

ASSORTED CAKE

Green Corn

Petites Fours, Glace

Croasons, Pralinee

Fruit Cake

Curacoa Jelly

Butter Cake