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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Menzies Hotel

October 11, 1900

On this menu 30 dishes

Consomme Spring
Baked Filets of Bream, Lobster Sauce.
Pork Cutlets, Sauce Robert
Haricot Mutton and Green Peas.
Fricasse of Chicken and Champignons.
Boiled Corned Beef and Carrots.
Ribs of beef, Yorkshire pudding
Broad Beans
Cabbage
Cauliflower
Mashed, Plain, Baked and Roast Potatoes.
Alexandra Pudding.
Rhubarb Pie and Custard.
Mutton Cutlets
Rump Steak
Kidneys
Mutton Chops
Roast beef
york ham
Ox Tongue
Roast Lamb
pressed beef
Oxford Brawn
Cold Meats
GRILLS (in ten minutes).
SALADS
Celery
Lettuce
Beetroot
Potatoes or Mixed.