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

Colonial Hotel

Nassau, NP · January 21, 1901

On this menu 63 dishes

Little Neck clams
Julienne, Milanaise
Consomme Frappe
Chicken Boullion au Riz
Radishes
Spiced Pickles
Chow chow
Pin Money Pickle
Sardines
Filet D'Anchois
Baked Margate au Madére
Tomatoes
Pommes Marie
Hamburger Steak á la Stanley
Calf's head en tortue
Spaghetti piemontaise
ROAST TURKEY, CRANBERRY SAUCE
Beef
Turkey
Chicken
Pate de gibier
Salmon
Ham
Boned capon
Tongue
Pickled Pig's Feet
Pickled Lambs' Tongue
Chicken
Lobster
Potato
Tomato
Lettuce
Macedoine Salade
Cold Slaw
Boiled potatoes
Marrow squash
New Lima Beans
Stewed tomatoes
Molasses Drops
Coffee Cake
ASSORTED CAKE
sago pudding, rum sauce
Apricot Water Ice
Preserved plums
Cherries
Canton Ginger
Stewed prunes
Guava jelly
Orange marmalade
Preserved figs
Oranges
Sappodillas
Bananas
Apples
Pine-apple
AMERICAN CHEESE
Tea
Coffee
Broma
Chocolate
CAMEMBERT CHEESE
Neufchatel cheese
Honey