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

Murray Hill Hotel

NY · January 13, 1900

On this menu 60 dishes

Rockaways
Little Necks
Tomato with rice
Beef tea
Italian Paste in Consomme
Plain Consomme
Cream of Salmon, in form, Oyster Crab Sauce
Olives
Plain Celery
Lyon Sausage
Radishes
Cheese
Coffee
Raisins
Bananas
Apples
Oranges
Tangerines
Grape fruit
Malaga grapes
Mandarines
MIXED NUTS
Assorted fancy cakes
French or American Vanilla Ice Cream
Chocolate Ice Cream
Sauterne Wine Jelly
Green Apple Pie
Coffee Eclairs
Custard Pie a la Vanille
Indian Pudding, Maple Syrup Sauce
Broiled Boneless Smelts, Sauce Tartare
SLICED CUCUMBERS
Red Cabbage Slaw
Saratoga Chips
Boiled Vermont Turkey, Celery Sauce
Smoked Beef Tongue, Port Wine Sauce
Lamb Chops with Peas, Perigueux
Compote of Pigeon, Jardiniere
Stewed Lobster with Rice, East Indies
Cerealine Fritters a la Vanille
Sherry Wine Punch
Broiled Rail Birds on Toast
Ribs of prime beef
Stuffed Capon, Giblet Sauce
SADDLE OF SOUTHDOWN MUTTON
Roast Suckling Pig, Apple Sauce
Lettuce
Chicory
Escarole
Bermuda potatoes
Baked or Boiled Sweet Potatoes
Mashed potatoes
Macaroni à l'Italienne
Corn fritters
Boiled potatoes
Boiled rice
Lima beans
Brussels Sprouts
Broiled Parsnips
Fresh Artichokes, Melted Butter