Hotel Colonial (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 49 dishes

OYSTERS ON HALF SHELL

Ox Joint with Barley

Consomme Vermicelli

Chow chow

Celery

Olives

Radishes

Cromesquis Poivrade

Filet of Margate Fish au Vin Blanc

Tomatoes

Pommes de Terre Olivette

Filet be Boeuf Pique Francillon

Chicken Saute, Portugaise

Sweetbread patties a la Reine

Pine-apple en Compote Richelieu

Rib of Beef au Jus

Lamb, mint sauce

Turkey, Cranberry Sauce

Punch, Creme de Menthe

Lettuce

Tomato Salad

Terrine de foie gras

Boiled and Mashed Potatoes

Stewed tomatoes

Rice

Rice

Marrow squash

Peas

Fried Egg Plant

Orange Jelly Pie

Savarin Pudding, au Sabayon

Pumpkin Pie

Navette au Fondant

Currant Cake

Biscuits savojard

ASSORTED CAKE

Sauterne Wine Jelly

Croquettes au Chocolat

Lemon ice cream

Oranges

Bananas

Apples

Grapes

MIXED NUTS

Raisins

Figs

Roquefort, American, Pine-apple and Swiss Cheese

Water Crackers

Coffee