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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Fifth Avenue Hotel

January 1, 1897

On this menu 73 dishes

Blue Point Oysters
Little Neck clams
CLEAR GREEN TURTLE (SOUP)
Chicken consomme
Fish Chowder
Celery
BOUDINS, RICHELIEU
Radishes
Tomatoes
Euchred Figs
BOILED STRIPED BASS, SAUCE NORMANDE
Broiled Spanish Mackerel, Maitre D'Hotel
Potatoes, Duchesse
Cucumbers
CHICKEN A LA MARIVEAU
LEG OF MUTTON, FREMUSE
Ham and spinach
CORNED BEEF, EDENBURG
Ribs of beef
Capon
MONGREL GOOSE STUFFED WITH CHESTNUTS
Turkey, Cranberry Sauce
Young Lamb, Mint Sauce
Terrapin, Maryland style
CHICKEN BRAISE, DANTZIC
FILET OF FISH, RAVIGOTE
FOND D'ARTICHAUT, DUBARRY
PUNCH A L'IMPERIALE
Quail on Toast
Canvas-Back Duck
Lettuce
ASPIC OF LOBSTER EN BELLEVUE
PATE DE FOIE-GRAS DE STRASBOURG
GAME PIE WITH JELLY
Chicken salad
Lobster salad
Celery Salad
Tomato Salad
Mashed potatoes
Potatoes
Sweet Potatoes
Onions
Beets
CAULIFLOWER, VILLEROI
Asparagus a la Hollandaise
Stewed tomatoes
Kidney Beans
Celery au jus
Rice
Macaroni, napolitaine
English Plum Pudding, Brandy and Hard Sauce
rice pudding
Mince Pie
Pumpkin Pie
Assorted cakes
New Year's cake
Confectionery
Charlotte Siberienne
JELLY AU MARASQUIN
MOUSSE AUX CERISES
NESSELRODE PUDDING GLACE
Vanilla ice cream
Fruits
Assorted Nuts
Raisins
Pineapple
Figs
Sage Cheese
Brie cheese
ROQUEFORT CHEESE
Edam Cheese
Mild Cheese
Coffee