Chicago Beach 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 40 dishes

BLUE POINT OYSTERS, Mignonette

Celery

PETITES TARTELETTES, Princesse

CRAM OF FRESH MUSHROOMS, Forestiere

Consomme Imperatrice

Olives

SALTED ALMONDS

Stuffed Mangoes

RISSOLLS VARIE

BOILED CALIFORNIA SALMON, Hollandaise

Potatoes Natural

YOUNG SUCKLING PIG Stuffed, Baked Apples

BALLATINE TURKEY, TRUFFLES, Sauce Supreme

FILET MIGNON SAUTE, Carnot

Cauliflour, Cream Sauce

Green Peas, Au Beurre

ROAST RIBS OF PRIZE BEEF, Yorkshire Pudding

CENTURY PUNCH

PHILADELPHIA CAPON with Dressing, Demi Glace

Mashed potatoes

Spinach with egg

BROILED JACK SNIPE Sur Canape, au Cresson

Sweet potato croquettes

Confiture bar le Duc

Lettuce, French dressing

Spiced Beets

Baba au rhum

HOME MADE MINCE PIE

Mosaic Ice Cream

Biscuit Tortoni

Pumpkin Pie

ASSORTED CAKE

Maraschino Jelly

Confectionery

AMERICAN CHEESE

ROQUEFORT CHEESE

Fruit

Nuts

Raisins

Cafe noir