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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Westminster Hotel

May 22, 1901

On this menu 57 dishes

Anchovies on Toast
Cream of Asparagus Soup
Consomme Celestine
GREEN TEA
Coffee
Consomme in cup
Lettuce, French dressing
Buttermilk
Green olives
Milk
SALTED ALMONDS
Eastern cheese
Young Onions
Nuts
Radishes
Raisins
Pickled beets
ASSORTED CAKE
Chow chow
Graham and water wafers
Ripe Olives
Bent's Crackers
Boiled salmon, shrimp sauce
Pommes Duchesse
Tomatoes
Cucumbers
Oranges
Brisket of beef with vegetables
Chocolate Ice Cream
Oyster patties a la Francaise
Charlotte Russe
Chicken fricassee a la Toulouse
Crab cutlets, club style
Wine jelly in glasses
Orange fritters, rum sauce
Peach Pie
Prime ribs of beef au jus
Steamed suet pudding
Squash Pie
Braised Gold Band ham, champagne sauce
Wax Beans
Salad A la Russe
Candied Sweet Potatoes
Steamed new potatoes in cream
Mashed potatoes
Fresh asparagus
Spinach in leaves
Apples
Bananas
MacLarin's Imperial cheese
Black tea
Puritas water
Roquefort
Edam
Soup
Fish
Ham