Planters 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 55 dishes

Banana Fritters, Kirsch Sauce

CANAPE ASSORTIS.

Little Neck clams

Cream of asparagus

CONSOMME, Venitienne

COLD CONSOMME, in Cup

Pickled onions

Radishes

Dill Pickles

Young Onions

Water Cress

Sliced Tomatoes

BAKED BLUE FISH, Wine Sauce

Parisienne Potatoes

SLICED CUCUMBERS

New England Boiled Dinner

CHICKEN POT PIE, with Dumplings

SALISBURY STEAK, Horseradish Sauce

Roast Ribs of Beef, au jus

Summer Squash

Rice

Mashed potatoes

Lima beans

New Boiled Potatoes

CANTALOUPE SHERBERT

Roast Spring Lamb, Mint Sauce

Chicken salad

Ox Tongue

Sardines

Marinierte Herring

Potato salad

Blackberry Meringue Pie

Sliced Bananas in Cream

Beef

Pineapple Bavarian

Neufchatel cheese

Iced tea

AMERICAN CHEESE

Boned capon

STRAWBERRY ICE CREAM

Cottage Cheese

Tea

Coffee

Cocoa

Butter Milk

Cold Slaw

Pate de Foie Gras

Planters' Deviled Cheese

Vanilla Custard Pie

Shrimp Salad

ASSORTED CAKE

Ham

Lettuce Salad

Corned beef

BROWNED POTATOES