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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Chateau Frontenac

Quebec [Canada] · July 24, 1901

On this menu 27 dishes

Fruit
Blueberries with Cream
Stewed prunes
Marmalade Jam
Hot Rolls
Home Made Biscuits
Oatmeal
Indian meal
Cracked Wheat
Malt Breakfast Food
Shredded Wheat Biscuits in Cream
Fried Calf's Brains, Brown Butter
Hamburger Steak with Fried Onions
Fried hominy
Sirloin Steak
chops
Sausages
Calf's Liver & Bacon
Broiled Ham
Eggs and Omelettes as Ordered
Broiled Halibut Steak, Maitre d'Hotel
Broiled Salmon Trout au Beurre
Fried Salt Mackerel au Citron
Potatoes hashed brown
Potatoes Lyonnaise
French fried potatoes
Baked Potatoes