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 Supreme

BLUE POINTS

Celery

Radishes

Olives

BEEF BROTH WITH BARLEY

Consomme, Napolitain

Prime Roast Beef

Deviled Crabs in Shells

Filet of sole au gratin

Small steak with marrow

Potatoes Persillade

Calf's Head, A La Vinaigrette

Apples, Windsor

Turkey, Cranberry Sauce

Loin of Veal with Dressing

Mashed potatoes

Browned Sweet Potatoes

Creamed Potatoes

Cauliflower

Fried Parsnips

Kidney Beans

GREEN PEAS

BENEDICTINE PUNCH

Roast Mallard Duck, Jelly Sauce

Lettuce and Tomato Salad

Baked Indian Pudding, Colonial

Cherry Pie

lemon meringue pie

Pistachio Ice Cream

Swiss Cream

ASSORTED CAKE

Fruit

Figs

Brie cheese

Coffee

Oyster cocktail

Edam Cheese

ROQUEFORT CHEESE