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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Chicago Beach Hotel

February 22, 1901

On this menu 28 dishes

Blue Points, Lafayette
Celery
Olives
Mangoes
Oyster Stew with Cream, Martha Washington
Coney Island Clam Chowder, Marion
Grilled Hudson River Shad Roe, Colonial
Broiled Sirloin, Independence Garnishing; Mushrooms, Creole or Onions
Tenderloin Steak, Independence Garnishing; Mushrooms, Creole or Onions
Washington Omelette
Early June Peas
BAKED SWEET POTATOES
Corn fritters, cream sauce
French fried potatoes
Delmonico Potatoes
Dressed Lettuce
Old Glory Ice Cream
ASSORTED CAKE
Cheese and Toasted Crackers
Hot Rolls
Tea Biscuits
Ginger Snaps
Coffee
Chocolate
Oolong Tea
Milk
Raisins
Nuts