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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COLONIAL HOTEL

Asheville, NC · November 25, 1900

On this menu 40 dishes

ANCHOVIE BASKETS
Blue Points oysters
Celery
POTAGE VICTORIA
Bouchees of Lobster
Planked Whitefish
Potatoes Luchesse
FROG LEGS IN CRUMBS, SAUCE BEARNAISE
SWEETBREADS, PIQUE, WINDSOR
LAMB CHOPS A LA MAINTENON
LOIN OF VEAL DEMI GLACE
ROAST TENDERLOIN OF BEEF
Chicken with Dressing
POTATOES MAITRE D' HOTEL
ASPARAGUS, SAUCE HOLLANDAISE
Mashed potatoes
Spinach with egg
French peas
Browned Sweet Potatoes
CONSOMME, DAUMONT
Olives
Oyster cocktail
Radishes
SALTED ALMONDS
ROAST CANADIAN GROUSE, CURRANT JELLY
Lettuce and Tomato Salad
Plum Pudding, Hard Sauce
ICE CREAM SUPREME
Champagne Jelly
ASSORTED CAKE
Biscuit Glace
Fruit
Figs
BON-BONS
AMERICAN CHEESE
Coffee
BENEDICTINE PUNCH
Plum Pudding, Brandy Sauce
CAMEMBERT CHEESE
ROQUEFORT CHEESE