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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York Hotel

May 22, 1900

On this menu 23 dishes

Puree Tomato
Consomme Pates d'Italie
Filets of Whiting, Maitre d'Hotel
Lamb Cutlets, with Flagelottes
Salmis of Teal
Roast Baron of Beef, Yorkshire Pudding
Roast Fore-Quarter of Lamb, Mint Sauce
Roast Chicken, Bread Sauce, Bacon, Water Cress
Cold: Lamb
Cold: Beef
Cold: Ox Tongue
Cold: york ham
Cauliflower
Marrow
Boiled potatoes
Baked Potatoes
Mashed potatoes
Apple Pie
Cup Custard
Rice Custard
Cheese, &c
Dessert
Coffee