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

Page 1
Page 2
1 / 2

COLONIAL HOTEL

Hotel Colonial · January 25, 1901

On this menu 62 dishes

Little Neck clams
Oyster Soup a l'Americaine
Consomme Frappe
Chicken Boullion au Riz
Radishes
Spiced Pickles
Chow chow
Olives
Sardines
Filet D'Anchois
Fried Angel Fish, Tomato Sauce
Tomatoes
pommes de terre julienne
Chicken saute Parmentier
Stuffed crabs a la Diable
Macaroni Palermitaine
Duckling, Apple Sauce
Cold Beef
Cold turkey
Cold Pate de Gibier
Cold Ham
Cold boned capon
Cold tongue
Cold salmon
Cold Chicken
Pickled lambs' tongues
Chicken salad
Lobster salad
Potato salad
Macedoine Salade
Tomato
Lettuce
Cold Slaw
Boiled potatoes
Mashed potatoes
Rice
BUTTERED BEETS
Celery in cream
Vienna Twist
Apricot Tartelettes
ASSORTED CAKE
Chocolate Pudding, vanilla sauce
Peach Sherbet
Preserved plums
Pears
Honey
Preserved figs
Stewed prunes
Guava jelly
Orange marmalade
Oranges
Sappodillas
Bananas
Apples
Pine-apple
Philadelphia Cream Cheese
CAMEMBERT CHEESE
Edam Cheese
Tea
Coffee
Broma
Chocolate