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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Grand Union Hotel

Montreal, Canada · June 21, 1900

On this menu 25 dishes

Boiled Haddock, Egg Sauce
Lemon Fritters, Rum Sauce
Vermicelli Soup
New England Boiled Dinner
Roast Beef, Brown Potatoes
Boiled potatoes
Mashed Turnips
Cold veal
Cold Lamb
Sliced Tomatoes
Fresh Spring Lamb, Mint Sauce
Lettuce
Roast Pork, Apple Sauce
Stewed carrots in cream
Apple Pie
rhubarb pie
Pumpkin Pie
Oranges
PASTRY
Queens Pudding, Lemon Sauce
Vanilla Ice Cream and Cake
Baked Sago Pudding and Cream
Stewed Beef & Mushrooms
Young Onions
Mashed potatoes