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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Colonial Hotel

Cleveland, Ohio · January 20, 1901

On this menu 40 dishes

RUSSIAN CANAPE
BLUE POINTS
Oyster cocktail
Olives
Radishes
Celery
Green Turtle, Victoria
Consomme, Printanier Royal
SALTED ALMONDS
Deviled Crabs in Shells
Filet of Red Snapper, Cardinal Sauce
Cucumbers
New Potatoes, Parisienne
Braised Sweetbreads, Dauphine
Tenderloin Larded, A La Renaissance
French Pan Cakes, Glace with Benedictine
Prime ribs of beef
Turkey, Chestnut Dressing
Lamb, mint sauce
Mashed potatoes
Spinach with egg
GREEN PEAS
Turnips in Cream
Boiled potatoes
Fried Egg Plant
Asparagus, Sauce Mousline
Imperial Punch
Roast Mallard Duck, Fimet
Lettuce and Tomato Salad
Peach Shortcake, Chantilly
Colonial Glace in Cases
HARLEQUIN ICE CREAM
ASSORTED CAKE
Champagne Jelly
Fruits
Figs
AMERICAN CHEESE
Coffee
Edam Cheese
Brie cheese