Hotel Roanoke (1899) · 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 32 dishes

Caviar Canape

Potage, Proclamation

Football Consomme

Celery

Olives

Baked Fillet of Sea Bass, a la Maitre de Hotel

Pommes Dauphine

Boiled Smithfield Ham, Sherry Sauce

Country Cider

Broiled Partridges a la Catalan

Fillet de Boeuf, aux Champignons

French Toast with Jelly

Roast Ribs of Prime Beef, Yorkshire Pudding

Stuffed Virginia Turkey, Cranberry Sauce

Roast Saddle of Lamb, Mint Sauce

Asparagus, en Creme

Browned Sweet Potatoes

Mashed potatoes

GREEN PEAS

Home-made mince pie

Raspberry Ice Cream

Pumpkin Custard Pie

Crackers

Salad of Lettuce and Tomatoes

Jelly, Helvetia

Assorted cakes

Nuts

Fruit

Raisins

Brie cheese

Cafe noir

Corn Dodgers