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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Planters Hotel

November 29, 1900

On this menu 35 dishes

Canape of anchovy
Cafe noir
Edam Cheese
ROQUEFORT CHEESE
Deviled Cheese
Raisins
Nuts
Fruit in Season
Petit four
Confections
Biscuit Clace
Charlotte of Strawberries
Fruit Cake
Plum Pudding
Angel Food
Fresh Artichokes, Barigole
Salad, Lettuce and Egg, Mayonnaise
Roast Red Head Duck, Cumberland.
Roast Quail Stuffed, with Truffles.
Punch a la Planters
Terrapin, Maryland, en Casserole.
Lamb Chops, Epicurean
Turkey, Chestnut Dressing, Asparagus Tips, Green Peas, Sweet Potato Croquettes
Ribs of beef, Yorkshire pudding, Cauliflower, Mashed Potatoes
sweet cider
Planked White Fish, en Bordure, Cucumbers
Mangoes
Salted Pecans
Radishes
Olives
Small Pattie of Oyster Crabs
Cream of Chicken Soup
Consomme, Washington
Blue Points, Mignonnette
Celery