Chateau Frontenac Hotel (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 26 dishes

Cannelons of Lobster, Tartare Sauce

Consomme Printanier Royal

Thick English Ox Tail Soup

Supreme of Salmon a l'Imperatrice

Larded Sweetbreads a la Toulouse

Braized Pigeon a la Parisienne

Roast Ribs of Beef with Horse Radish

spring lamb, mint sauce

Boiled Westphalian Ham, Champagne Sauce

GREEN PEAS

Baked Stuffed Tomatoes

Boiled rice

Russian salad

Roman Punch

Cream Fritters

Steamed Peach Pudding

boiled new potatoes

Lettuce

Tomatoes

Gelee au Vin de Sauterne

Boston Cream Pie

Fruit

Pistache ice cream

Cafe noir

Mashed potatoes

Cucumbers