Fifth Ave. Hotel (1897) · 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 70 dishes

Julienne

Tomatoes

Blue Point Oysters

Little Neck clams

Mock Turtle

Consomme

Euchred Figs

Sweet Pickles

FONTANGE, RENAISSANCE

Radishes

BOILED BLUEFISH, BORDELAISE

Broiled pompano, maitre d'hotel

Potatoes, parisienne

Cucumbers

MUTTON, FARMERS STYLE

Corned Beef and Sprouts

TURKEY A L'ALLEMANDE

Ham and spinach

spring lamb, mint sauce

Ribs of beef

Capon

Ham, champagne sauce

Sweetbreads with Asparagus Tips

FILET MIGNONS, BEARNAISE

Baked Beans and Pork

RISOTO, MILANAISE

SORBET MEDICIS

Chicken and Ham Pie

Pate de Foie

Lettuce

Chicken

Lobster

Potato

Bermuda Onions

NEW POTATOES

Succotash

Macaroni with cheese

Mashed potatoes

Asparagus

GREEN PEAS

Beets

Stewed tomatoes

Rice

DIPLOMATIQUE PUDDING AU SABAYON

Turnips

Mince Pie

Confectionery

Assorted cakes

VANILLA AND SIBERIAN ICE CREAM

Brie

Pears

Coffee

rice pudding

CREME A LA ROMAINE

Pumpkin Pie

Mousse au Citron

Figs

Bananas

Pineapple

Raisins

Oranges

Strawberries

Turkey, Cranberry Sauce

Boned capon

Cold Meats

Assorted Nuts

Apples

Roquefort

Edam

Mild Cheese