HOTEL VICTORY (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 45 dishes

Clam Chowder

Young Onions

Celery

Radishes

Mixed Pickles

Boiled Redsnapper, Shrimp Sauce

Cucumbers

Potatoes, Windsor

Roast Loin of Veal, Dressing

Calf Brains, Scrambled with Eggs

Mashed potatoes

boiled new potatoes

Summer Squash

Tomatoes and Okra

Boiled rice

COLD--Corned Beef

Salami sausage

Sardines

Lamb's Tongue

Ham

Marinerte Herring

Salmon mayonnaise

Pork and beans

Chicken salad

Cold Slaw

Pickled beets

Farina Pudding, Grape Sauce

Peach Pie

Catawba Jelly

chocolate cream pie

Assorted cakes

orange sherbet

Preserves

Watermelon

Pears in Syrup

Cheese

5 O'Clock Wafers

Crackers Uneeda Bisquit

Tea

Coffee

Buttermilk

Iced tea

Island Claret, 40C a Quart

Dry and Sweet Catawba Wine, 40C a Quart

Fried Frog Legs, Tartar sauce