Grandon 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 37 dishes

New Celery

Consomme Royal

Cream of tomato

Baked Fillet of Sole, White Wine Sauce

Parisian Potatoes

Sliced Tomatoes

Radishes

Chow chow

Deviled Crab on Toast

Fried Spring Chicken, Maryland

Calf's Feet and Head, Turkish Style

Spanish Puffs, Raspberry Preserves

Leg of Veal with Dressing

Roman Punch

Shrimp in Mayonaise

Peach Moonshine, Whipped Cream

New Potatoes with Cream

Roast Spring Lamb, Mint Sauce

Roast Prime Beef au Jus

Mashed potatoes

BUTTERED BEETS

New string beans

Stewed tomatoes

Raspberry Pie

rhubarb pie

Pistachio Ice Cream

ASSORTED CAKE

Fruit

Macaroons

Raisins

Bent's Water Crackers

Dates

Coffee

Swiss cheese

MIXED NUTS

Edam Cheese

AMERICAN CHEESE