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 24, 1901

On this menu 25 dishes

Canape of Stuffed Olives
Consomme a la Brunoise
Cream of Chicken a la Reine
Troncon of Salmon a la Chambord
Cucumbers
Lamb Kidneys a la Voisin
Turkey Croquettes, Supreme Sauce
Prime Ribs of Beef with Horse Radish
Roast Stuffed Goose, Apple Sauce
Boiled Cumberland Ham au Madere
Roasted Onions
GREEN PEAS
Boiled potatoes
Lalla Rack Punch
Norwegian salad
Lettuce
Tomatoes
Steamed Fruit Pudding
Pear pie
Meringue a la creme
Raspberry Ice Cream
Raspberries and Cream
Fruit
Cafe noir
Mashed potatoes