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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Planters Hotel

St. Louis, [MO] · July 10, 1900

On this menu 42 dishes

ROAST MALLARD DUCK, Cumberland
Lettuce Salad
Chickory Salad
Cream of Chicken
CONSOMME, Printaniere Royale
BAKED BLUE FISH, Creole Sauce
FRIED CROPPIE, Tartare Sauce
COLD CONSOMME, in Cup
Little Neck clams
CANAPE, Russe
SLICED CUCUMBERS
Young Onions
Olives
Radishes
Sliced Tomatoes
Pickled onions
FROG LEGS, Poulette
RIBS OF PRIME BEEF, au Jus
Hot Slaw
Fried Egg Plant
ROAST YOUNG GOOSE
BROWNED POTATOES
BOILED OR MASHED POTATOES
Corn on Cob
Chicken Croquettes, with Peas
RAGOUT OF LAMB, Bourgeoise
Roman Punch
Cold Blackberry Pudding
Vienna Sponge Cake
Brandy Peaches, in Jelly
Watermelon
Delmonico Ice Cream
Langue de Chat Wafers
Iced tea
Raisins
Fruit
Nuts
Edam
De Brie
Cafe noir
Planters' Deviled
Cheese