Chicago Beach Hotel (1895) · 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 37 dishes

BLUE POINTS

Terrapin a la Anglaise

Consomme aux Oeufs Poches

Olives

Radishes

Caviar

SALTED ALMONDS

Rissoles Lombardienne

Hudson River Shad, Farcie Bruxelloise

SLICED CUCUMBERS

Pommes Dauphine

Boned Turkey, Braise Periguex

Oyster Plant en pate frite

Fried Frogs' legs a la tartar

New asparagus au beurre parmesan

Beef tenderloin, minon baillard

Cauliflower veloute

Roast Easter Lamb with mint

New green peas, anglaise

Roast Ribs of Prime Beef, demi glace

BAKED SWEET POTATOES

Bermuda potatoes

TOMATOES MAYONNAISE

PUNCH CHARTREUSE

Broiled Philadelphia Squab on Toast

Watercresses

Strawberry short cake

Rhubarb Tarts

Apple Cream Pie

Charlotte Russe

Champagne Jelly

Fancy Ice Cream

ASSORTED CAKE

Fruit

Cheese

Crackers

Coffee