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, N.p.bahamas · February 6, 1901

On this menu 63 dishes

Little Neck clams
Mock Turtle au Madere
Consomme Frappe
Chicken Boullion
Radishes
Pickled Walnuts
Chow chow
Olives
Sardines
Filet D'Anchois
Boiled MuttonFish, Egg Sauce
Pommes Punt Neuf
Cuisotte de Veau a la Puree d'Epinard
Chicken hash en bordure au gratin
Rice Fritters a la Reine
Prime ribs of beef au jus
Beef
Turkey
Pate de gibier
Ham
Boned capon
Tongue
Corned beef
Lamb
Salmon
Pigs Feet
Pickled lambs' tongues
Chicken
Lobster
Potato
Macedoine Salade
Cold Slaw
Lettuce
Tomato
Boiled and Mashed Potatoes
Rice
New beets
Stewed tomatoes
Mocha Pudding, Cream Sauce
Assorted cakes
Sponge Drops
Ginger Cake
Muscatello Water Ice
Preserved Apricots
Figs
Preserved raspberries
Stewed prunes
Guava jelly
Bitter Orange Marmalade
Honey
Oranges
Sappodillas
Bananas
Apples
Pineapple
Tea
Coffee
Neufchâtel
Swiss
Edam Cheese
Chicken
Broma
Chocolate