Colonial Hotel (1901) · 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 61 dishes

Little Neck clams

Cream of Celery aux croutons

Consomme Frappe

Olives

Chow chow

Radishes

Chicken Boullion

Pickled Walnuts

Sardines

Filet d Anchois

Broiled Margate Fish, Maitre d'Hotel

Tomatoes

Pommes Laurette

Poupiettes of beef aux Fine herbes

Fried chicken, Maryland

Pancakes Georgiette

Long Island Duckling, Apple sauce

Boned capon

Tongue

Corned beef

Macedoine Salade

Cold Slaw

Pate de Gibici

Pigs Feet

Lamb

Turkey

Beef

Chicken

Pickled lambs' tongues

Potato

Chicken

Salmon

Ham

Tomatoe

Lettuce

Rice

Marrow squash

ASSORTED CAKE

Brioche au Citron

Boiled and Mashed Potatoes

Fried Egg Plant

Cabinet Pudding au Sabayon

Almond Cake, Praline

Grape Water Ice

Preserved Cherries

Figs

Preserved Rasberries

Stewed prunes

Bitter Orange Marmalade

Guava jelly

Honey

Oranges

Sappodillas

Bananas

Apples

Pine-apple

Neufchantel, Swiss or Edam Cheese

Tea

Coffee

Broma

Chocolate