Fifth Ave. Hotel (1897) · 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 72 dishes

Blue Point Oysters

Little Neck clams

Clear green turtle

Consomme

BEAUMONT

Radishes

Stuffed lobster

Tomatoes

Chow-chow

Sweet Pickles

BOILED KENNEBEC SALMON, SAUCE GENEVOISE

Broiled Fresh Mackerel, Maitre d'Hotel

Potatoes, parisienne

Cucumbers

Boiled Turkey and Oysters

Boiled leg of mutton, caper sauce

Boiled ham and Spinach

Boiled Corned Beef and Cabbage

Roast ribs of beef

Roast Spring Lamb, Mint Sauce

ROAST SPRING DUCK

Roast capon

Roast Ham, Champagne Sauce

Sweetbreads with peas

Baked Beans and Pork

Chicken Fricassee with Mushrooms

QUEEN FRITTERS A LA VANILLE

Sorbet Madison

Cold boned capon

Cold Meats

Pate de Foie

Chicken Pie

Ham Pie

Chicken salad

Lobster salad

Potato salad

Lettuce Salad

Mashed potatoes

NEW POTATOES

Bermuda Onions

Beets

Asparagus

GREEN PEAS

New Carrots

Stewed tomatoes

Cauliflower

Rice

Macaroni à l'Italienne

ITALIAN PUDDING, LEMON SAUCE

rice pudding

rhubarb pie

Custard Pie

Assorted cakes

MAPLE CANDY

Champagne Jelly

MOUSSE A LA FRAISE

Strawberries

Vanilla ice cream

Siberian ice cream

Fruit

Watermelon

Raspberries

Blackberries

Assorted Nuts

Raisins

Pineapple

Cherries

Brie cheese

Coffee

ROQUEFORT CHEESE

Edam Cheese

Mild Cheese