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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Hotel Colonial

Nassau, the Bahamas · January 27, 1901

On this menu 63 dishes

Little Neck clams
Scotch Mutton Broth
Consomme Frappe
Chicken Boullion
Radishes
Pickled Walnuts
Chow chow
Olives
Sardines
Filet D'Anchois
Filet of Margate Fish au Gratin
Tomatoes
Pommes de Terre Rissole
Sirloin of Beef Braise, Chipolate
Chicken Croquettes with peas
Spaghetti au Fromage
Roast Goose, Apple Sauce
Beef
Turkey
Pate de gibier
Ham
Boned capon
Chicken
Salmon
Tongue
Baked Beans
Pickled lambs' tongues
Corned beef
Chicken salad
Lobster salad
Potato salad
Macedoine Salade
Tomato Salad
Lettuce Salad
Cold Slaw
Boiled and Mashed Potatoes
Rice and milk
Lima beans
Stewed tomatoes
Apple Dumplings, Hard and Wine Sauce
Fluettes Parisienne
ASSORTED CAKE
Bignet Confiture
Orange Water Ice
Preserved Peaches
Plums
Stewed prunes
Brandy pears
Guava jelly
Orange marmalade
Honey
Oranges
Sappodillas
Bananas
Apples
Pine-apple
Philadephia Cream Cheese
CAMEMBERT CHEESE
Edam Cheese
Tea
Coffee
Broma
Chocolate