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 22, 1901

On this menu 35 dishes

Chicken Okra a la Portugaise
Baked Dore aux Fines-Herbes
Stewed Veal a la Marengo
Boiled leg of mutton, caper sauce
Succotash in Cream
String Beans
Boiled and Rissolees Potatoes
Cold roast beef
Corned beef
Pork
Ham
Tongue
Lamb
Boned Turkey
bacon
Chicken
veal
Veal and Ham Pie
Fresh Cold Salmon, Vincent Sauce
Mayonnaise of Shrimp
Salmon
Chicken
Beef
Celery
Lettuce
Potato
Pickled Beet
Russian
Italian
Norwegian
Cold Slaw
Deep Apple Pie
Stewed rhubarb
Bread and Butter Pudding
Ice cream