Colonial 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 55 dishes

OYSTERS ON HALF SHELL

Green Turtle aux Quenelles

Consomme Britannia

Radishes

Olives

Celery

Pickled Walnuts

Canape Lorenzo

Baked Grouper, Provencale

Tomatoes

Pommes de terre persillade

Boiled Fresh Beef, Horseradish Sauce

Chicken Supreme, Reine

Tenderloin of Beef, Pique a la Maire

Sweetbreads Braise Toulousienne

Peach with Rice a la Conde

Rib of Beef au Jus

Lamb, mint sauce

Turkey, Cranberry Sauce

Punch, Rannette

Broiled Squab, sur Canape

Lettuce

Tomato Salad

Jelly

Terrine de foie gras

Boiled potatoes

Mashed potatoes

String Beans

Spaghett au Gratin

Rice

Peas

Spinach with egg

Franchipane Pudding, Cardinal Sauce

Merinque Pine-apple Pie

SULTANA CAKE

Biscuit de Rheims

Gelee au Madere

Bignolle a la Vanille

Troisfenilles Chocolate

ASSORTED CAKE

Mocha Ice Cream

Oranges

Bananas

Apples

COCOANUT CUSTARD PIE

Grapes

MIXED NUTS

Raisins

Dates

ROQUEFORT CHEESE

AMERICAN CHEESE

Pine-apple Cheese

Swiss cheese

Water Crackers

Coffee