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 Chittenden

Columbus, OH · November 30, 1905

On this menu 31 dishes

Canape anchovy
Olives
BLUE POINTS
Celery
Green turtle, Amontillado
Consomme Imperatrice
SALTED ALMONDS
Bouchees of Oyster Crabs, Newburg
Aiguillettes of Chicken Halibut, Persillade, Sliced Cucumbers Potatoes Imperial
Terrine of Veal Sweetbreads, Supreme, Creamed French Peas
Claret Cup
Civet of Hare, Classeur, Brussels Sprouts
Tenderloin of Beef Larded, Mushroom Sauce, Mashed Potatoes, Creamed Cauliflower
Young Turkey Stuffed a l'Americaine, Cranberry Sauce, Asparagus au Beurre
Frozen Egg Nog
Roast Suckling Pig a l'Exquisite, Apple Sauce, Jersey Sweets
Saddle of Venison, Forestiere, Currant Jelly
Hearts of Lettuce with Tomatoes
English Plum Pudding,Brandy Sauce
Mince Pie
Pumpkin Pie
Frozen Cream with Maraschino Cherries
Petits fours
Fruit Cake
Stuffed Figs
Assorted fruits
ROQUEFORT CHEESE
TOASTED WAFERS
Coffee
CAMEMBERT CHEESE
Cream Cheese