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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Chateau Frontenac

Quebec, Canada · July 1, 1906

On this menu 31 dishes

Stewed rhubarb
Marmalade
Milk toast
Hot Rolls
Home Made Biscuits
Oatmeal
Indian meal
Egg-O-See
Boiled Hominy
Shredded Wheat Biscuits in Cream
BUCKWHEAT CAKES WITH MAPLE SYRUP
Buckwheat Cakes with Honey
Fruits
Broiled Whitefish, Maître d'Hôtel
Fried Fresh Cod à la Meunière
Broiled Finnan Haddie
Pork and Beans, Boston Style
Stewed Kidney with Mushrooms
Fried Veal Cutlets, Tomato Sauce
Sirloin Steak
chops
Sausages
Broiled Calf's Liver, Ham
Broiled Calf's Liver, bacon
Eggs as Ordered
Omelettes as ordered
Potatoes Hashed, Brown
Potatoes Stewed in Cream
French fried potatoes
Baked Potatoes
Jam