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

Page 1
Page 2
Page 3
Page 4
1 / 4

Hotel Colorado

July 8, 1900

On this menu 36 dishes

Little Neck clams
Chicken gumbo
Consomme a l'Africaine
Spanish Queen Olives
Sliced Tomatoes
SALTED ALMONDS
Chow chow
Broiled Mountain Trout, Persillade, Pommes Rissoles
Boiled Plymouth Rock Fowl, Celery Sauce
Coffee
Small Tenderloin of Beef, Richelieu
Bent's Water Crackers
AMERICAN CHEESE
Sweetbreads in Caisses, Toulouse
Fruit
Nuts
Queen Fritters au Sabayon
Figs
PUNCH CHARTREUSE
TUTTI FRUTTI ICE CREAM
Biscuit Charlotte
Broiled Golden Plover on Toast, Corn fritters, Currant Jelly
Roast Ribs of Prime Beef au jus
spring lamb, mint sauce
Boiled New Potatoes in Cream
ASSORTED CAKE
Mashed potatoes
Orange Meringue Pie
Green Corn on Cob
Cherry Pie
Royal Pudding au Caramel
New green peas
Asparagus Hollandaise
Lettuce Mayonaise Salad
Edam Cheese
Brie