Tulane Hotel (1900) · The Menu Museum

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

On this menu 43 dishes

Manhattan Cocktail

BLUE POINTS

Branch Celery

Green Sea Turtle, au Madeira

Assorted cakes

Consomme, De Volaille

Tea

Lobster, in Casses, a la Newburg

Chocolate

Coffee

Salted Spanish Penders

Fruit

Stuffed Mangoes

Edam Cheese

Queen olives

Mashed potatoes

Broiled Pompano, Butter, Montpellier

Milk

Pommes croquettes

MIXED NUTS

Philadelphia Capon, a la Bellevue

Premium Beef, Yorkshire Pudding

Turkey, Chestnut Dressing Cranberry Sauce

Hickmotts Asparagus

Young Chicken, Saute, a la Brunswick

Sweetbreads, Larded, aux Champignon

Dew Drop Corn

French peas

Pine Apple Fritters, Glace, with White Cherries

Frozen Egg Nogg

Canvas Back Duck, with Fried Hominy

Peach Ice Cream

Saddle of Venison, Bor le'Duc Jelly

Angel Food

Mayonnaise of Fresh Shrimp

Fruit Cake

Dressed Lettuce

lemon meringue pie

English Plum Pudding, Brandy Sauce

Wafers

Mince Meat Pie

Layer Raisins

Cheese Straws