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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Velvet Hotel

July 19, 1900

On this menu 43 dishes

Consomme Calcutta
Fish Chowder
English Beef a l'Anglaise
Clam Chowder
Fillet of Sole, Valiquet
Potatoes Souffle
Leg of Southdown Mutton, Caper Sauce
Cucumbers
Tomatoes
Sirloin of Beef au Jus
Young Vermont Turkey, Cranberry Sauce
Worcestershire Sauce
Halford Sauce
CALF'S HEAD, TURTLE STYLE
Spring Lamb Chops Breaded, Tomato Sauce
Baked Macaroni with Cheese
Apple Fritters, Rhum Sauce
Boiled potatoes
Mashed potatoes
Stewed tomatoes
Sweet corn
GREEN PEAS
Chow chow
White onions
Sweet Pickles
Piccalilli
Mixed Pickles
Cottage Pudding, Vanilla Sauce
India Relish
Olives
Apple Pie
BLUEBERRY PIE
Peach Blanc Mange
ASSORTED CAKE
Vanilla ice cream
STRAWBERRY ICE CREAM
Oranges
Bananas
Edam Cheese
Neufchatel cheese
AMERICAN CHEESE
Crackers
Coffee