Long Beach 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 52 dishes

Olives

Mutton broth with barley

Little Neck clams

Consomme aux Pates de Gene

Cases of Little Neck Clams a la Poulette

Gherkins

Chow chow

Sliced Tomatoes

Broiled Spanish Mackerel, Vert Pre

Potatoes Croquettes

SLICED CUCUMBERS

Smoked Beef Tongue and Greens

Lamb Chops, Farci a la Nelson

Sweet Bread Patties, Financiere

Canape Aberdeen

Cream Fritters, Apricot Sauce

Ribs of Beef au Jus

Suckling Pig en Surprise

Boston Green Goose, Apple Sauce

GREEN PEAS

Green Corn

Golden Wax Beans

Mashed potatoes

Boiled potatoes

Cauliflower au Gratin

Cold - Roast Beef

Lamb

Ham

Pressed Corned Beef

Tongue

Chipped beef

Sardines

Terrine de Foie-gras a la Gelee

Pickled lamb's tongue

Lettuce

Mayonnaise of Shrimp

salade a la Russe

Vermicelli Pudding, Sherry Wine Sauce

Orange Custard Pie

Peach Pie

Lady fingers

Gateau au Rhum

Boston Cream Puffs

Assorted cakes

Jelly Curacao

Vanilla ice cream

Watermelon

Fruit

Nuts and Raisins

Crackers

Edam, Roquefort and American Cheese

Coffee