Windsor 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 40 dishes

Cream of asparagus

Consomme, Julienne

Sliced Tomatoes

Celery

Chow chow

Boiled Sheepshead Parsley Sauce

Pommes

Boiled Leg of Lamb, Caper sauce

Compote of Bananas with Sweet Cream

Roulade of Veal, a la Jardinere

Braised Haunch of Beef with Horseradish

Prime ribs of beef

Turkey Stuffed with Oysters, Cranberry Sauce

Ham, Port Wine Sauce

Green Mountain Punch

Saute of Venison, Hunters Mode

Mince Pie

Civet of Green Turtle, Cumberland

Apples

Mashed potatoes

Candied Yams

Steamed Rice

String Beans

CORN IN CREAM

Hubbard Squash

Potato salad

Cold Slaw with Cream Dressing

Cocoanut Meringue Pie

Nessell Pudding, Madeira Wine Sauce

Chocolate Eclairs

ASSORTED CAKE

Nut Cake

Neapolitain Ice Cream

Rhine Wine Jelly

Oranges

MIXED NUTS

Layer Raisins

Cheese and Crackers

Tea

Coffee