Colonial 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 43 dishes

BLUE POINTS

CHICKEN CLEAR SULTANA

Consomme Napier

Celery

Salted Pecans

Stuffed Bell Peppers

Ripe Olives

STRIPED BASS DAUPHINE

Filet of sole Joinville

POTATO BIGNON

Turkey Stuffed with Oysters, Cranberry Sauce

SUCKLING PIG AND APPLE SAUCE

Ribs of prime beef

BONED CAPON IN ASPIC

Frogs Legs a la Poulette

SWEET BREAD BROILED PUREE OF CHESTNUTS

COLONIAL BOUCHEE

Asparagus

GREEN PEAS

Sugar Corn

Mashed potatoes

fried Sweet Potatoes

Punch Marguerite

Canvas Back Duck

MOUNTAIN QUAIL

HOME MADE CURRANT JELLY

Lettuce

Tomato Salad

Nesselrode Pudding

English plum pudding, hard and brandy sauce

Mince Pie

Pumpkin Pie

Neapolitan Jelly

Assorted cakes

Smyrna Figs

PERSIAN DATES

CONFECTION

Assorted Nuts

Assorted fruits

Roquefort

Brie

American Cream cheese

Coffee