LOHG BEACH HOTEL (1900) · 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 52 dishes

Little Neck clams

Vermicelli aux Tomates a l'Andalouse

Consomme Paysanne

Canape a la Creole

Gherkins

Chow chow

Sliced Tomatoes

Baked Sea Bass a la Matelote Mariniere

Potatoes a la Thiers

SLICED CUCUMBERS

Corned Pork and Mashed Turnips

Spring Chicken a la Casserole

Mironton of Tenderloin of Beef, St. Florentine

Lobster Cutlets a la Rothschild

Farina Fritters au Citron

Sorbet Hollandaise

Ribs of Beef au Jus

Duckling S uffed, Apple Sauce

Lamb, mint sauce

New Lima Beans

Green Corn

Fried Egg Plant

Mashed potatoes

Boiled potatoes

Stew Carrots a la Creme

COLD-Roast Beef

Terrine de Foie-gras a la Gelee

Lamb

Ham

Pressed Corned Beef

Tongue

Chipped beef

Sardines

Pickled Lamb Tongue

Lettuce

MAYONNAISE OF CHICKEN

Salade a l'Italienne

Orange Souffle Pudding, Sherry Wine Sauce

Peach Pie

cocoanut pie

Gateau a la Nelson

Macaroon Berlinoise

Vienna Roulade

Assorted cakes

MADEIRA WINE JELLY

Vanilla ice cream

Watermelon

Fruit

Nuts and Raisins

Crackers

Edam, Roquefort and American Cheese

Coffee