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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Catskill Mountain House

July 10, 1900

On this menu 73 dishes

Clam broth, hot or cold
Fruit and Berries
Stewed French prunes
Apple Sauce
Irish Oatmeal
Rolled Wheat
Maple Syrup
Hominy
Pettijohn's Food
Catskill Mountain House Griddle Cakes
Chocolate
Diamond Syrup
Milk
Corn bread
Mixed Tea
Finger Rolls
Split Rolls
GRAHAM ROLLS
Snowflake Crackers
Bent's Water Crackers
Cocoa
Boston Brown Bread
Coffee
Dry Toast
Shredded Whole Wheat Biscuit
Codfish Cakes
Salt Mackerel, Boiled
Fresh Fish
Codfish with Cream
Sliced Tomatoes
Radishes
Sirloin Steak
Stewed Kidneys
Fried hominy
Veal Cutlets, Breaded, Tomato Sauce
Corned Beef Hash
Frizzled Beef with Eggs
Ham
Tenderloin Steak
Breakfast Bacon
Spring chicken
Lamb Chops
Calf's liver
Eggs boiled
Omelets, Plain, with Jelly, Ham, Onions, Parsley, Cheese or Tomato
Lyonnaise Potatoes
Baked Potatoes
French fried potatoes
Saratoga Potatoes
Hashed Potatoes, with Cream
Cold Meats
Beef
Ham
Lamb
Corned beef
Tongue
Chipped beef
Young Hyson Tea
Oolong Tea
ENGLISH BREAKFAST TEA
Tripe a la Creole
Veal Cutlet
Lamb Hash
Buttered toast
Cream toast
Graham bread
Rye Bread
Wheat Bread
Salt Mackerel, Broiled
Frizzled Beef with cream
Eggs, fried
Eggs,Scrambled
Eggs, shirred