Hotel Normandie (1905) · 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 40 dishes

Canape Harlequin

SALTED ALMONDS

BLUE POINTS

Radishes

Celery

Olives

Clear green turtle

Cream of Fowl, Modern

Fillet of Halibut, Dumas

Potatoes Victoria

SLICED CUCUMBERS

Roast Suckling Pig Apple Sauce

Tenderloin of Beef, Larded, Perigueux

Braised Sweetbreads, Cheron

Chicken Patties, a la Reine

Thanksgiving Punch

Roast Young Turkey, Stuffed, Cranberry Sauce

Roast Scotch Grouse, Grape Jelly

Hominy Fritters

Lettuce and Tomato Salad

Boned Capon en Gelle

Pate de Foie Gras

Mashed potatoes

Brussel Sprouts

Asparagus

Sweet Potatoes Normandie

New England Plum Pudding, Brandy Sauce

HOME MADE MINCE PIE

Pumpkin Pie

Charlotte Russe

ASSORTED CAKE

Nuts

Figs

Layer Raisins

Neapolitan ice cream

Fruit

Imported Cheese

TOASTED WATER CRACKERS

Cofffee

Domestic Cheese