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

Page 1
Page 2
1 / 2

Chateau Frontenac

Quebec, Canada · July 22, 1901

On this menu 25 dishes

Russian Caviar on Toast
Young Onions
Consomme Petites Racines
Thick Mulligatawny
Escalopes of Striped Bass a la Hollandaise
Cucumbers
Calf's Head a la Rachel
Epigramme of Lamb, Puree Clamart
Roast Ribs of Beef, Dish Gravy
Braized Stuffed Turkey, Cranberry Sauce
Boiled Corned Beef, Cabbages & Dumpling
Choufleur Saute
Boiled Beets, Cream Sauce
Boiled potatoes
Mashed potatoes
Lemon water ice
Macedoine salad
Lettuce
Tomatoes
Baked Apple Dumpling
Gooseberry Pie
Orange Blanc Mange
Macaroon ice cream
Fruit
Cafe noir