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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Cleveland Bar?

Colonial Hotel;cleveland, OH · February 4, 1901

On this menu 24 dishes

Lynn Havens
SALTED ALMONDS
Olives
Clear green turtle
Celery
Imperial Amoroso D G Gordon
Brook Trout, Rashes of Bacon, Cucumbers, Dauphin Potatoes
Josephshoefer 1893, D Leyden
Terrapin, Chesapeake
Filet of Beef, Larded, Perigord, New potatoes in cream, asparagus
Chat Pontet Canet 1887 Cruse et Fils Freres.
BENEDICTINE PUNCH
Cigarettes
Philadelphia Squab Cress
G H Mumms extra dry
Veuve Clicquot, Sec
Lettuce and Tomato
Cheese Wafers
Ice Cream in Forms
Cake
Cigars
ROQUEFORT CHEESE
Cognac
Mocha