Grand Hotel (1898) · 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 47 dishes

Oyster cocktail

Fruits in Season

Sliced Oranges

Baked apples

Cream of Wheat

Oysters - Fried

Broiled Bluefish, Maitre d'Hotel

Codfish Balls

Salt mackerel

Radishes

Eggs as Ordered

Ham Omelet

Broiled - Sirloin Steak, Plain

Mutton Chops, plain

Calf's Liver and Breakfast Bacon

Quail, on Toast

Corn fritters

Fried Pork Sausage Cakes

Potatoes - Baked

Corn bread

Poppy Seed Rolls

Graham Muffins

Rice Waffles

Toast

Buckwheat Griddle Cakes

Comb Honey

Preserved Figs in Syrup

Apple Sauce

Coffee

Tea

Grape Jelly

Cocoa

Breakfast Food

Oysters, broiled

Cheese Omelet

Rum Omelet

Broiled Sirloin Steak with Mushrooms

Broiled Tenderloin Steak, Plain

Broiled Tenderloin Steak, with Mushrooms

Mutton Chops, With French Peas

Potaotoes, French Fried

Potatoes, stewed in cream

Graham bread

Rye Bread

Boston Brown Bread

Corn Griddle Cakes

WHEAT GRIDDLE CAKES