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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York Hotel

May 25, 1900

On this menu 20 dishes

White Oyster
Boiled Snook, Shrimp Sauce.
Fonds D'Artichants a la Reine.
Salmis of Wild Goose.
Roast Chicken, Bread Sauce, Bacon, French Salade.
Cauliflower
french beans
Boiled potatoes
Baked Potatoes
Mashed potatoes
Consomme Printanier
Roast Sirloin of Beef
Roast Fore-Quarter of Lamb
Pancakes
Compote of Apricots
Pouding a l'imperatrix
Maccaroni Cheese
Cheese, &c
Dessert
Coffee