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

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Chateau Frontenac

Quebec, [Canada] · January 1, 1898

On this menu 12 dishes

Fried Codfish-Sauce Tartare
Broiled Dore à la Maître d'Hôtel
Yarmouth Bloaters au Beurre
Tripes Sautés à l'Espagnole
Eggs au Miroir
Hashed Brown Potatoes
Broiled Sirloins
Broiled Mutton Chops
Broiled Calf's Liver
Fried Veal Cutlets
Fried pork chops
Fried Sausage