Grand 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 59 dishes

Cantaloupe

Fruit salad

Stewed rhubarb

Sliced Bananas with Cream

Stewed prunes

Fresh Pineapple

Young Onions

Sliced Tomatoes

Radishes

Oatmeal

Cracked Wheat

Corn Meal

Hominy

Broiled Whitefish

Fried Mackinaw Trout

Codfish in Cream

Salt Mackeral, Boiled

Smoked Bloaters

Omelette, with tomatoes

Eggs Shirred a la Turque

Chipped Beef in Cream

Corned Beef Hash

Veal Cutlets, Breaded, Tomato Sauce

Codfish Balls Boston Style.

Spring chicken

Sirloin Steak

Ham

Calfs Liver

Tripe

Mutton Chops

bacon

Pigs Feet

Mushrooms, Creole

Fried Mush

Fried onions

Baked Potatoes

Saratoga Potatoes

Potatoes Stewed in Cream

French rolls

Hashed Brown Potatoes

French fried potatoes

Coffee

Milk

Wheat Muffins

Vienna Rolls

Shredded Wheat Biscuit

Corn bread

Wheat Cakes

Waffles

Toast

Oolong Tea

Cocoa

Chocolate

Eggs as Ordered

Salt Mackeral, Broiled

ENGLISH BREAKFAST TEA

Corn Cakes

Tenderloin Steak

Mushrooms, Bearnaise Sauce