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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Steamer Chateaugay

July 12, 1900

On this menu 29 dishes

Pea Soup
Cream of tomato soup
Boiled Fresh Salmon, Cream Sauce
Fried Pike
Boiled Ox Tongue with Jelly
Fowls with Cream Sauce
Ribs of beef
Roast Pork with Apple Sauce
Lamb with Mint Sauce
Veal with Dressing
Cheese
Ice cream
Apple Pie
BLUEBERRY PIE
lemon pie
Steamed Fruit
Baked Indian Pudding
Chicken Pie
Mashed potatoes
Macaroni & Cheese
Corn
Peas
Tomatoes
Sirloin of beef
Cucumbers
Tea
MIXED NUTS
Coffee
Raisins