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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Hotel Crown

December 25, 1905

On this menu 34 dishes

BLUE POINTS
Consomme Celestine
Puree of Celery with Crusts
Celery
Queen olives
Lettuce
Boiled Lake Trout
Parisienne Potatoes
Boiled leg of mutton, caper sauce
Prime Ribs of Beef, au jus
Suckling pig, apple sauce
YOUNG TURKEY, STUFFED, CRANBERRY SAUCE
Haricot of Veal with String Beans
Chicken a la Riene in cases
Pineapple Fritters, Rum Sauce
Claret Punch
Asparagus Tips, Vinaigrette
Creamed Potatoes
French peas
Stewed Corn
Candied Yams
Lima beans
Apple Pie
Mince Pie
Steamed Fruit Pudding, Hard or Brandy Sauce
Orange Ambrosia
Assorted cakes
AMERICAN CHEESE
Salted Crackers
Chocolate
Milk
Tea
Coffee
Swiss cheese