Westminister Hotel (1901) · 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 50 dishes

Russian caviar

Chicken gumbo

Consomme au riz

Consomme in cup

Lettuce, French dressing

Green olives

SALTED ALMONDS

Young Onions

Radishes

Pickled beets

Chow chow

Ripe Olives

Boiled barracuda, egg sauce

Pommes natural

Tomatoes

Cucumbers

Leg of Mutton, Caper Sauce

Pig's feet crebinets with truffles

Broiled squab farci, demi glace

Sweetbread saute au vin de champagne

Pears with rice, tutti frutti

Prime ribs of beef au jus

Stuffed Turkey, Cranberry Sauce

Crab Salad

Steamed new potatoes in cream

Mashed potatoes

Sweet potato croquettes

Fresh asparagus

Fried Egg Plant

New northern peas

Cherry Pie

Pineapple meringue pie

Wine jelly in glasses

Chartreuse of strawberries

indian pudding

Filbert Ice Cream

Apples

Oranges

Bananas

ASSORTED CAKE

Graham and water wafers

Bent's Crackers

Nuts

Raisins

MacLarin's Imperial cheese

Eastern, Roquefort and Edam cheese

Green and Black Tea

Coffee

Buttermilk

Milk