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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Hon.J.K.P.Hall

May 24, 1900

On this menu 30 dishes

Little Neck clams
Elixir of Chicken a la Regence
Petits Timbales a la Meridionale
Pim Olas
Medaillon de Caviar d'Astrachan
Old Cabinet Sherry
SALTED ALMONDS
Long Island Brook Trout, a l'Hoteliere
SLICED CUCUMBERS
Haut Sauternes
Saddle of Spring Lamb Glace Sauce Aromatique
New Potatoes a la Windsor
GREEN PEAS
Chateau Giscours
Sweet Breads Truffe a la Conti
Creamed Spinach with Poached Eggs
Pommery and Greno
Asparagus en Branches a la Hollandaise
Punch en Surprise
Philadelphia Squabs Roti a la Casserole
Tomatoes a la Bouquetiere
La Tache Romanee
Gelee a la Diplomate
Petits fours
Biscuit Tortoni
Fruit
CAMEMBERT CHEESE
Cafe noir
Cognac
Cigars