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

Cleveland [OH] · October 24, 1900

On this menu 38 dishes

Caviar Baskets
BLUE POINTS
Celery
Olives
Radishes
PUREE OF PARTRIDGE
CONSOMME, SOLFERINO
SALTED ALMONDS
CASSEROLES OF TERRAPIN, MARYLAND
FILET OF BLACK BASS, CHAMBORD
Cucumbers
POTATOES, BERNHARDT
SUPREME OF CHICKEN WITH TRUFFLES
SWEETBREADS, LARDED, BEARNAISE
Asparagus omlet, Sauce vinaigrette
Prime Roast Beef
Turkey, Cranberry Sauce
Mashed potatoes
BAKED SWEET POTATOES
Cauliflower
Spinach with egg
Potatoes in Cream
Lima beans
GREEN PEAS
Colonial Punch
ROAST GROUSE, ENGLISH BREAD SAUCE
Lettuce and Tomatoes, Mayonnaise
Cherry Tarts
Charlotte Russe
TUTTI FRUTTI ICE CREAM
Champagne Jelly
ASSORTED CAKE
Fruit
Bon Bons
AMERICAN CHEESE
Coffee
Swiss cheese
ROQUEFORT CHEESE