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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Hotel Empire

NY · January 28, 1900

On this menu 31 dishes

BLUE POINTS
Mock Turtle aux Quennelles
Consomme, Moelle
Celery
Canape, Martha
SALTED ALMONDS
Broiled Savannah Shad, Colbert
Leg of Mutton braise, Granville
Cases of Sweet-breads, a la Toulouse
Bordure of Rice with peaches, Conde
RIBS OF PRIME BEEF, au Jus
Rhode Island Turkey, Stuffed, Cranberry Sauce
Cauliflower au Gratin
Spaghetti, Solferino
Steamed New Potatoes
Mashed potatoes
Lemon Punch
Broiled English Partridge, aux Cresson
Lettuce and Tomato Salad
Prince Albert Pudding, Port-wine sauce
Neapolitan ice cream
Bon Bons
Fruit
ASSORTED CAKE
Cheese and Crackers
Coffee
Nuts and Raisins
Pommes Windsor
Pierrier-Jouet
Chas. Heidsieck
Vin Ordinaire