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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Willard's Hotel

November 29, 1900

On this menu 40 dishes

BLUE POINTS
Little Neck clams
Horseradish
Okra, a la Creole
Consomme, Imperatrice
Celery
Queen olives
Boiled striped bass, hollandaise sauce
Cucumbers
Potatoes Parisienne
Virginia turkey, chestnut dressing
Cauliflower in Cream
Cranberry Sauce
Young lamb, roasted, mint sauce
Boiled rice
GREEN PEAS
RIBS OF PRIME BEEF, au Jus
Asparagus
Mashed potatoes
Terrapin, stewed, Maryland style
Maraschino Ice
Roasted mallard duck
Lettuce Salad
Currant Jelly
English Plum Pudding, Hard and Wine Sauce
Mince Pie
Pumpkin Pie
Neapolitan ice cream
ASSORTED CAKE
Rum jelly
Chocolate with whipped cream
Pound cake
Lady fingers
Jelly roll
Assorted fruits
Raisins
MIXED NUTS
English dairy and Roquefort cheese
Crackers
Coffee