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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Hotel Jefferson

San Francisco, CA · December 25, 1906

On this menu 48 dishes

A Martini
Canapee of Anchovies
Toke Points on the Half Shell
Green Turtle al'Amontillado
Essence of Chicken Royale
Spiced Peaches
Ripe Olives
Celery en Branche
Pim Olas
SALTED ALMONDS
PUNCH AU KIRSCH
Striped Bass Grille, Sauce Nantaise
Roast ribs of prime beef
Salmon Trout a la Charmbord
Roast Berkshire Shote, Fried Apples
Pommes Marquise
SLICED CUCUMBERS
Young Turkey stuffed with Chestnuts, Cranberry Sauce
Breast of Chicken with Truffles
Baked Pigeon Pie, New England Style
Pineapple Cream Fritter, Curacoa Sauce
Small Patties of Sweetbreads with Mushrooms
ROQUEFORT CHEESE
Assorted fruits
Roast Canvasback Duck, Currant Jelly
Assorted Nuts
Hominy Croquettes
Blue Ribbon Cluster Fancy Raisins
Asparagus, French Dressing
Sugar Corn
Smyrna Figs
Fruit Cake
French Peas, au Beurre
TUTTI FRUTTI ICE CREAM
Mashed potatoes
Chocolate Eclaire
Steamed Potatoes
New England Pumpkin Pie
Boned Capon au Truffle
Hot mince pie
Pate of Pheasant, a la Gelee
MAYONNAISE OF CHICKEN
New York Plum Pudding, Hard and Brandy Sauce
Breaded Sweet Potatoes
Cafe noir
Cammembert Cheese
Swiss cheese
AMERICAN CHEESE