Hotel Cadillac (1901) · 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 56 dishes

Canape of Salmon

Salami

Boneless English Herring

Little Neck clams

Scotch Broth, with Barley

Consomme, Sago

Cold Bouillon, en Tasse

Radishes

Olives

Lettuce

Gherkins

Sliced Tomatoes

Young Onions

Fried Perch, Ravigote

Sliced, Cucumbers

roast lamb, mint sauce sweet corn

Baked Bluefish, Maitre d'Hotel

Coffee

Fruit

Pommes, Anglaise

Boiled Beef Tongue, Sharp Sauce

Wax Beans

Corned Beef and Cabbage

New green peas

Roast Beef, Demi Glace

Mashed potatoes

Roast Chicken, Giblet Sauce

Stewed tomatoes

Roast Goose, Apple Sauce

New Potatoes in Cream

Boiled rice

Sweet corn

Punch, Creme de Menthe

Ox Tail, a l'Anglaise

Scollops of Sweetbreads, with Peas

Filet Mignon, Bordelaise

Orange Fritters, Lemon Sauce

Lobster salad

cole slaw

Potato salad

Tripe Salad

Sago Pudding, Hard and Wine Sauce

Raspberry Pie

Orange Meringue Pie

ASSORTED CAKE

Lemon ice cream

Lawton Blackberries

Raspberries

Watermelon

Dates

Nuts

Raisins

Imported and Domestic Cheese

Water Biscuits

Tea

Buttermilk