Cincinnati's Grand Hotel (1896) · 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 41 dishes

BLUE POINTS

Sliced Tomatoes

Stuffed Mangoes

SALTED ALMONDS

Green Sea Turtle, au Madeira

Consomme Imperial

Petit Buchee, Monglas

Cutlet of Pompano, Neva

Potato in forms

Boiled Capon, Sauce Perigueux

Prime Roast Ribs of Beef, with Yorkshire Pudding

Spring Lamb, with New Peas

Stuffed Young Goose, Apple Sauce

Cider

Frozen Egg Nog

Sweetbread Braised, Trianon

Terrapin in Cases, Baltimore

Chicken Patties, Regence

Queen Fritters, en Surprise

Golden Plover on Toast

Hominy Fritters

New Potatoes in Cream

Sweet Potatoes, au Gratin

Mashed potatoes

Cauliflower

Asparagus, Butter Sauce

Spinach, with egg

Lettuce, French dressing

Fresh Lobster Mayonnaise

Steamed Chancellor Pudding, Brandy Suace

Sliced Peach Pie

Rhubarb Meringue Pie

ASSORTED CAKE

Champagne Jelly

Neapolitan ice cream

Fruits

Nuts

ROQUEFORT CHEESE

Tea

Coffee

Brie cheese