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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Place Viger Hotel

Montreal, Canada · October 18, 1898

On this menu 29 dishes

Fried Halibut
Salted Herrings
Saute of Veal, aux Vignons
Corned Beef Hash, Browned
Potatoes French fried
Sautes Lyonnaise Potatoes
Hashed Potatoes and Cream
Broiled Sirloin Steaks
Fried Breaded Veal Cutlets
Broiled Tenderloins
Fried pork chops
Broiled Veal Chops
Fruits in Season
Broiled Lamb Chops
Broiled Bacon
Broiled Ham
Broiled Calf's Liver
Broiled Sausage
Fried Eggs
Poached eggs
Scrambled Eggs
Omelettes
Cracked Wheat
Oatmeal Mushed
Fresh rolls
Tea
Coffee
Chocolate
Broiled Pork Chops