Colson Hotel (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 35 dishes

Consomme Paysanne

Creme d'asperges

SALTED ALMONDS

Baked Lake Trout, Point Shirley Style

POMMES A LA ANGLAISE

Spanish olives

Celery

Caviar on Toast

Boiled young turkey, oyster sauce

Queen Puffs, Sherry Wine Sauce

Mignons of Beef aux Champignons

New York Prime Ribs of Beef, Dish Gravy

Young Suckling Pig, Apple Sauce

Green Goose, Onion and Sage Dressing

Salmon mayonnaise

BAKED SWEET POTATOES

BOILED WHITE POTATOES

Hubbard Squash

Mashed potatoes

French peas

English Plum Pudding, Brandy and Hard Sauce

Mince Pie

Sliced Green Apple Pie

lemon meringue pie

Lady fingers

Macaroons

ASSORTED CAKE

Pistaschio Ice Cream

Layer Raisins

MIXED NUTS

Oranges

Malaga grapes

Bent's Crackers

Edam Cheese

Demi Tasse Cafe