Oriental Hotel (1893) · 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

Little Neck clams, half shell

Chicken, Levintine

Mock Turtle

Consomme

Bouchees a la Reine

Queen olives

Radishes

Tomato Chutney

Filet of Sole, Meuniere

Baked Bluefish, Italienne

Potato au Beurre

SLICED CUCUMBERS

Pointe of Beef Stuffed, a la Russe

Boiled Fowl, Providence

Chicken Saute, Havanaise

Broiled Loin of Mutton Chop, Reform Club

Lamb's Fries au vin de Sauterne

Potted Pigeon and Green Peas

Cases of Macaroni, Rossini

Heart of Lettuce

Sliced Tomatoes

Boned Capon, Truffled

Punch, Marechale

Ribs of prime beef

spring lamb, mint sauce

Roast Philadelphia Chicken

Rhode Island Duckling, Apple Compote

Long-Island Vegetables

Green Corn

Stewed tomatoes

Carrots and peas

Marrow squash

Fried egg-plant

Wax Beans

Sweet potato

Mashed potatoes

Boiled potato

Apple Charlotte

Lemon Pie, Meringue

Assorted fancy cakes

Macaroons

Vanilla Eclairs

Baba au rhum

Biscuit Glace

Chocolate Ice Cream

Assorted fruits

Watermelon

Brie cheese

Edam Cheese

Salted Butter Wafers

Water Biscuit

Coffee