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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Windsor Hotel

Jacksonville, FL · February 28, 1901

On this menu 38 dishes

Calf's Head
Fowl Broth with Macaroni
Celery
Mixed Sweet Pickles
Lettuce
Fresh Filet of Halibut, Espagnole
Pommes, Brabaucoune
Boiled Corned Beef and Cabbage
Baked Breast of Veal en Mushrooms
Broiled Kidneys with Olives
Salmi of Duck Livers, aux Croutons
French Toast, Crystalized Sauce
Prime Ribs of Beef, Yorkshire Pudding
Turkey, Cranberry Sauce
Leg of Lamb, Mint Sauce
Mashed potatoes
Steamed Rice
Hubbard Squash
Boiled Spinach
Baked Sweets
Fried Parsnips
Cold Slaw
Pickled beets
Queen Pudding, Nutmeg Sauce
Apple Pie
rhubarb pie
Cream Pie
ASSORTED CAKE
Neapolitan ice cream
Wine Jelly
Strawberry Shortcake with Whipped Cream
MIXED NUTS
Layer Raisins
American Cheese and Crackers
Coffee
Tea
Buttermilk
Oranges