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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Hotel North

August 1, 1900

On this menu 36 dishes

Sirloin Steak
Honeycomb Tripe
Lamb Chops
Tenderloin Steak
Fried Liver and Bacon
Cincinnati Ham
Veal Cutlet
Olives
Fancy Mixed pickles
Cold Sugar Cured Ham
Cold Spiced Tongue
Cold Prime Rib of Beef
Cold Roast Lamb
Cold Corned Beef
Baked Potatoes
Hashed Brown Potatoes
Hashed Brown
German Potatoes
French fried potatoes
Boiled eggs
Fried Eggs
Hot Rolls
Dry Toast
Butter Toast
Shirred Eggs
Graham bread
Poached eggs
Griddle Cakes, Maple Syrup
Cream toast
Scrambled Eggs
Peach Sauce
Milk
Tea
Cocoa
Coffee
FRICASSE OF CHICKEN