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

Page 1
Page 2
1 / 2

Hotel Colonial

Nassau, the Bahamas · January 28, 1901

On this menu 63 dishes

Little Neck clams
Julienne, Milanaise
Chicken Boullion
Consomme Frappe
Radishes
Pickled Walnuts
Chow chow
Olives
Sardines
Filet D'Anchois
Baked Fillet of Bass au Madere
Pommes de terre Chateau
Tomatoes
Salmi of Ducklng, Flamande
Lamb Chops Farcie, Duxelle
Spaghetti a la Creme au Gratin
RoastRibs of Beef au Jus
Cold: Beef
Cold: Turkey
Pate de gibier
Cold: Ham
Cold: Boned capon
Cold: Chicken
Cold: Salmon
Cold: Tongue
Cold: Pickled lambs' tongues
Cold: Lamb
Cold: Corned beef
Chicken salad
Lobster salad
Potato salad
Macedoine Salade
Tomato
Lettuce
Cold Slaw
Boiled potatoes
Rice
String Beans
Diplomatic Pudding a l'Ananas
ASSORTED CAKE
Coffee Cake
Lemon water ice
Cocoanut Drops
Preserved Pears
Cherries
Stewed prunes
Preserved raspberries
Guava jelly
Bitter Orange Marmalade
Honey
Oranges
Sappodillas
Bananas
Apples
Pine-apple
Philadelphia Cream Cheese
Tea
Coffee
Cocoa Shells
Chocolate
Mashed potatoes
Edam Cheese
CAMEMBERT CHEESE