Hotel Vendome (1899) · 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 43 dishes

Cafe demi tasse

Assorted cakes

Cheese, American

CHEESE, Swiss

Cheese, Brie

Cheese, Neufchatel

Fruits in Season

Neapolitan ice cream

Bartlett pear pie

American jelly

Pudding a la Gridley, vanilla sauce

lemon meringue pie

Walnut Cake

Lettuce

Dandelion

Broiled North River shad with roe, Admiral

Watercress

Beets

Boiled Oregon salmon, Lawton

Loin of Spring Lamb, Mint Sauce

Stuffed Philadelphia squabs au cresson

Pommes Olympia

Ribs of Prime Beef, dish gravy

Filipino ham, Funston sauce

Dewey's Punch (to Montojo)

Boiled potatoes

Fried Egg Plant

Small tenderloin of beef, Coghlan

Strawberries in shells, Calumpit

New spinach with eggs

Sweetbreads larded, MacArthur

Mashed potatoes

New asparagus, butter sauce

Capon croquette, National

Chow chow

Bisque of lobster, Manila

Little Neck clams

Radishes

Hard shell crab on toast, Raleigh

Olives

Chicken consomme, Cavite

Rockaways

BLUE POINTS