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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Canadian Society Of New York

May 24, 1900

On this menu 47 dishes

Little Neck clams
Consomme Royal
Sorbet
Poulet de Grain Rot
Salade
Glace
Gateaux
CAFE
Grammond
Ris de Veau
Asperges Hollandaise
Aloyeau de Boeuf, Sauce Maderie
Horicots Verts
Radis
Amandes
Celri
Olives
Aiquilettes de Bass, Meuniere Pommes
Sauternes$0.75 – $1.50
Haut Barsac$1.25 – $2.00
Chateau Carbonnieux (1889)$1.50 – $2.50
Niersteiner$0.75 – $1.25
Hockheimer$1.00 – $2.00
Liebfraumilch$1.00 – $2.00
Zeltinger (Moselle)$0.60 – $1.00
St. Emilion$0.40 – $0.75
Florensac$0.60 – $1.00
Pontet Canet$1.00 – $2.00
Chateau LaGrange$1.25 – $2.00
Chablis, White$0.75 – $1.50
Meursault, White$1.75 – $3.00
Macon, Red$0.75 – $1.25
Pommard, Red$1.25 – $2.50
Chambertin, Red$2.50 – $4.50
G. H. Mumm's & Co's, Extra Dry$4.00
Moet & Chandon, White Seal$4.00
POMMERY$4.00
Delbeck, Extra Dry and Brut$4.00
Dry Monopole and Club Dry$4.00
Piper Heidsieck, Sec$4.00
Duc de Montebello, Dry and Brut$4.00
Ruinart$4.00
Louis Roederer, G. V. S. & Brut$4.00
Perrier-Jouet, Reserve$4.00
Apollinaris$0.40
Johannis Lithia$0.40
Liqueurs, per pony$0.25