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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Chateau Frontenac

Quebec, Canada · July 13, 1901

On this menu 35 dishes

Puree Garbure aux Croutons
Baked Fresh Mackerel, Sauce Venitienne
Breaded Mignon of Lamb a la Milanaise
ROAST LOIN OF PORK, APPLE SAUCE
Veal and Ham Pie
Fresh Cold Salmon, Vincent Sauce
Boiled Carrots, Cream Sauce
Wax Beans
Boiled and Mashed Brown Potatoes
Cold roast beef
veal
Pork
Ham
Corned beef
Tongue
Lamb
bacon
Chicken
Boned Turkey
Mayonnaise of Lobster
Salmon Salad
Chicken salad
Beef salad
Celery Salad
Lettuce Salad
Potato salad
Pickled Beet salad
Russian salad
Italian Salad
Norwegian salad
Cold Slaw
Deep Apple Pie
Prunes and Rice
Bread and Butter Pudding
Ice cream