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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Victory Hotel

Put-in-bay Island, OH · July 22, 1900

On this menu 49 dishes

Anchoy Caviar on Toast
Chicken Broth with Noodles
Young Onions
Radishes
Celery
Dill Pickles
Baked Whitefish, a L'Italienne
Cucumbers
Parisienne Potatoes
Fillet Mignon, a la Stanley
Lamb Stew, with Vegetables
Minced Calf's Brains and Eggs
Mashed potatoes
boiled new potatoes
Fried Egg Plant
Boiled rice
Wax Beans
COLD-Corned Beef
COLD-Cervelat Sausage
COLD-Beef Tongue
COLD-Lamb's Tongue
COLD-Bismark Herring
COLD-Smoked Salmon
COLD-Pigsfeet
COLD-HAM
COLD-Sardines
Chicken salad
Pickled beets
Cold Slaw
Apricot Pudding, Kirsch Sauce
Apple Pie
cocoanut pie
Assorted cakes
HOT GINGERBREAD
Cardinal Frappe
Red currant jelly
Watermelon
RASPBERRY PRESERVES
Cheese: Edam
Cheese: D'Isigny
Cheese: Pineapple
Wafers
Tea
Coffee
Buttermilk
Iced tea
Island Claret, 40 Cents a Quart.
Dry Catawba Wine, 40 Cents a Quart.
Sweet Catawba Wine 40 Cents a Quart.