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

Page 1
Page 2
Page 3
Page 4
1 / 4

Ye Hotel Colonial

Cleveland, OH · December 25, 1900

On this menu 33 dishes

Caviar Slices
BLUE POINTS
Celery
Olives
Consomme de Volaille
SALTED ALMONDS
Cheese Straws
Chesapeake Terrapin, en casserole
Brook Trout, tartar sauce
Cucumbers
Julienne potatoes
Braised Sweetbreads, Rothschild
French peas
Filet of Beef, Perigord
Turkey, Chestnut Dressing
Bermuda potatoes
Asparagus
Brussels Sprouts
Frozen Egg Nogg
Roast Canadian Ptarmigan, currant jelly
Fried hominy
Lettuce and Tomato Mayonnaise
Plum Pudding, Hard and Brandy Sauce
Meringues
Panachees
Cake
Mince Pie
Pickado Ice Cream
Pumpkin Pie
Fruit
Bon Bons
Cheese
Coffee