Oriental 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 44 dishes

Steamed clams

Little-Neck clams

Essence of Chicken

Clam Chowder, Manhattan Style

Olives

Consomme, hot

Radishes

Chow chow

BAKED BLUEFISH A L'ITALIENNE

Hashed browned potatoes

STEWED LAMB, DUBLIN STYLE

FINNAN HADDIE A L'ECOSSAISE

EGGS A LA LYONNAISE

ROAST TURKEY STUFFED, CRANBERRY SAUCE

Mashed potatoes

Baked Potatoes

BUTTERED BEETS

Boiled rice

Ribs of beef

Boned Turkey

Pickled lambs' tongues

Ham

Tongue

Corned beef

Sardines

CALF'S HEAD IN JELLY

Pork and beans

Lobster salad

Cold Slaw

Chicken salad

Lettuce Salad

COLD CUSTARD PUDDING WITH CREAM

FRESH PEACH PIE

Zwieback

SOFT GINGERBREAD

ASSORTED CAKE

Dates

WHEAT GRIDDLE CAKES

Guava jelly

Orange Water Ice

Crackers

Coffee

Cheese

Consomme, Cold