Chamberlin Hotel (1899) · 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 50 dishes

Cherrystone Oysters

Little Neck clams

Le Consomme Epicurean

Clear green turtle

Olives

SALTED ALMONDS

Celery

Sweet Pickles

Kennebec Salmon a la Joinville

Filet of Kingfish, Colbert

Boiled Leg of Southdown Mutton, Caper Sauce

Filet of Beef, Larded a la Rothschild

Diamond Back Terrapin, Maryland Style

Fried Frogs' Legs, Tartar sauce

Crust of Fresh Pineapple, Fruit Sauce

Benedictine Sorbet

Ribs of prime beef

Philadelphia capon, giblet sauce

Mashed potatoes

Rice

boiled new potatoes

Fresh asparagus

Boiled Onions

New beets

Squash

Stewed tomatoes

English Snipe on Toast au Cresson

Lobster salad

Escarole Salad

Plum Pudding, Brandy and Hard Sauce

Rhubarb Meringue Pie

Mince Pie

Champagne Jelly

Petit Fours

Charlotte Victoria

Easter Eggs, Glace Praline

Strawberries with cream

Chateau Briant

Confectionery

Assorted cakes

Fruit

Candied Ginger

Nuts and Raisins

Camembert

Roquefort

AMERICAN CHEESE

Saltine Wafers

Water Biscuit

Coffee

Swiss cheese