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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Hotel Victory

Put in Bay Island, Ohio · July 8, 1900

On this menu 42 dishes

CANAPE A L' AUGLAISE
Celery
CREAM OF CHICKEN, MARIE LOUISE
CONSOMME, PATTI
SALTED ALMONDS
Olives
Young Onions
Radishes
Dill Pickles
SOFT SHELL CRABS, SAUCE TARTAR, Cucumbers
Roast Ham, Champagne Sauce
LAMB FRIES, PANNE SAUCE TOMATO
Queen Fritters, Fruit Sauce
Roast Ribs of Prime Beef, au Jus
ROAST YOUNG CHICKEN, GIBLET SAUCE
Mashed potatoes
NEW POTATOES, PERSILLADE
FRESH WAX BEANS
Rice
New Spinach
ASPARAGUS POINTS, VINAIGRETTE
Lettuce and Egg Salad
CHATEAU AU CITRON PUDDING, CREAM SAUCE
Peach Pie
Cream Meringue
Assorted cakes
IMPERIAL ICE CREAM
Edam
Crackers
Brie
Raisins
Roquefort
Figs
MIXED NUTS
Watermelon
Tea
Iced tea
Coffee
Milk
Island Claret, .40 A Quart
Dry Wine, .40 a Quart
Sweet Catawba Wine, .40 a Quart