Colonial 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 39 dishes

Canape Foie Gras

BLUE POINTS

Celery

Radishes

Oyster cocktail

Olives

Soup, Ox Tail

Consomme, Fermiere

Rissoles, Montglas

Boiled Trout, Sauce Normande

Potatoes Anglaise

Lamb Fries in Crumbs, Tomato Sauce

Deviled Lobster in Shells, a la Diable

Cerealine Cake, a l'Orange

Prime Roast Beef

Chicken with Dressing

Loin of Veal

Mashed potatoes

BAKED SWEET POTATOES

Creamed Potatoes

String Beans

Succotash

Cauliflower

June Peas

Punch Creme de Menthe

Roast Jack Snipe on Toast

Lettuce and Tomato Salad

Cocoanut Pudding, Hard Sauce

Raspberry Pie

Orange Pie

Banana Ice Cream

Curacoa Jelly

ASSORTED CAKE

Fruit

Figs

Brie cheese

Swiss cheese

Edam Cheese

Coffee