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 Revelstoke

August 4, 1901

On this menu 24 dishes

Jardiniere
Filet of Saumon Anchovy Sauce
Boiled Fowl parsley Sauce
Roast Leg of Veal with Dressing
Roast ribs of beef & Browned potatoes
Lamb cutlets breaded
Petit-Pois
Kidney Saute a La Creole
Apple Charlotte
Meringue
Steamed New Potatoes
GREEN PEAS
Stuffed tomatoes
Water Biscuit
Imperial Cheese
BLUEBERRY PIE
Strawberry short cake
Vanilla ice cream
Steamed Sultana Pudding Wine Sauce
GREEN TEA
ENGLISH BREAKFAST TEA
Chocolate
Coffee
Fruits