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
Page 3
Page 4
Page 5
Page 6
Page 7
Page 8
1 / 8

Jefferson Hotel

San Francisco, CA · November 29, 1906

On this menu 45 dishes

Toke Points on the Deep Shell
Cream of Chicken
Consomme Des Gourmets
Spiced Peaches, Salted Almonds
Queen olives
Sliced Tomatoes
Celery en Branche
Striped Bass, Grille Sauce Livournaise
Tenderloin of Sole a la Morney
Pommes Chateaux
SLICED CUCUMBERS
Tenderloin of Beef Pique
Fresh mushrooms
Petis Pois
Roast Squab
Barde au Truffles
Sweetbread patties a la Jefferson
Pineapple Charlotte Maraschino Flavor
Roast Ribs of Prime Beef and Yorkshire Pudding
Fresno Turkey, Chestnut Dressing and Cranberry Sauce
Stuffed Sucking Pig and Baked Apples
PUNCH AU KIRSCH
Roast Canvas Back Duck Currant Jelly
Fried hominy
ASPARAGUS, SAUCE HOLLANDAISE
String Beans
Stewed Corn
Cafe noir
Browned Sweet Potatoes
Toasted Bent Crackers
AMERICAN, SWISS AND ROQUEFORT CHEESE
Mashed potatoes
Assorted Nuts
Assorted fruits
Steamed Potatoes
Assorted cakes
TUTTI FRUTTI ICE CREAM
Boned Turkey en Aspec
Champagne Jelly
Pate de Foi Gras a la Strassburg
Chicken Salad en Mayonnaise
Thanksgiving Plum Pudding Hard Sauce
Thanksgiving Plum Pudding Brandy Sauce
New England Squash Pie
Hot mince pie