Battery Park Hotel (1900) · The Menu Museum

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

On this menu 41 dishes

BLUE POINTS

Green Turtle, Francaise

Essence of Chicken, Quenelles

Croustades Carolina

Olives

Celery

Broiled King Pompano, Maitre d'Hotel

SLICED CUCUMBERS

Potatoes Souffle

Philadelphia Capon, Braised

Mignons Filets of Beef, Rossini

Sweetbreads, Pique, Puree of Artichokes

Diamond-Back Terrapin, en Casserole

Gosling, Stuffed, with Apples

Chartreuse Punch

Roast ribs of beef

Ruffled Grouse, Roasted, Bread Sauce

Dressed Lettuce

Irish Potatoes

Easter Pudding, Hard and Brandy Sauce

Apple Pie

New green peas

New asparagus

lemon meringue pie

Spinach

Cornucopias a la Creme

Candied Yams

Panachee Ice Cream

Boiled rice

Assorted fancy cakes

Confectionery

Coffee

Salt Wafers

Roquefort and Cream Cheese

Oranges

Bananas

Apples

Nuts

Figs

Dates

Raisins