Hotel Savoy (1900) · 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 54 dishes

BLUE POINTS

Little Neck clams

Stewed oysters with celery

Puree of peas aux croutons

Plain consomme en tasse

Olives

Beets

Radishes

Dill Pickles

Broiled weakfish, maitre d'hotel

Stewed beefsteak, Bayonnaise

Pork chops breaded, apple sauce

Stewed tomatoes

Mashed potatoes

Boiled potatoes

fried Sweet Potatoes

Plain spinach

Pate de Fois-Gras

Assorted Cold Meats

Cold boned capon

Cold Lamb

Cold Chicken

Cold Corned Beef

Cold roast beef

Watercress Salad

Lobster salad

Chicken salad

Lettuce Salad

Salade des legumes

Cabinet Pudding, Sabayon

Peach Pie

Green gage tarts

mixed fancy cakes

Boston Cream Puffs

Sponge Cake

Wine Cake

Wiener kranz cake

German apple cake

Chocolate cake

Citron cake

Almond Cake

Scotch cake

Jelly roll

Lemon Snaps

Lady fingers

Brandy jelly

Vanilla ice cream

Fruit

Compote of Fruit

Preserves

Tea

Chocolate

Cocoa

Coffee