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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Battery Park Hotel

Ashville, NC · December 25, 1898

On this menu 28 dishes

BLUE POINTS
Celery
Cream of Chicken
Consomme Florentine
Olives
SALTED ALMONDS
Tomatoes
Boiled Salmon Trout, Sauce Cardinal
Cucumbers
Potatoes Dauphine
Turkey Braised, Stuffed with Chestnuts
Sweetbreads Pique, a l'Eugenie
Venison Chops, Grillee
Diamond back terrapin
Timbales of Apricots
Ribs of Beef, Roasted
Gosling, Apple Sauce
Spinach en Creme
GREEN PEAS
Asparagus
Candied Yams
Boiled potatoes
Mashed potatoes
Rice
St. Nicholas Punch
Prairie Chicken, Roasted, Bread Sauce
Chicory Salad
Currant Jelly