The Hygeia Hotel (1890) · 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 51 dishes

Cream Cheese

Pineapple Cheese

ROQUEFORT CHEESE

Cafe noir

Soda Crackers

Apples

Vanilla ice cream

Graham Wafers

Bananas

Cocoanut Croquetts

Raisin cake

Macaroons

Virginia Lemon Pie

Chocolate Eclairs

Mince Pie

English plum pudding, hard and brandy sauce

Stewed tomatoes

Beignets Alliance

BAKED SWEET POTATOES

Terrapin Stewed, Maryland

Boiled rice

Sweetbreads, Braized, Macedoine

New Asparagus on Toast

Filet of Beef Larded, Truffles and Mushrooms

Roman Punch

Potato salad

Cold Roast Veal

Spiced Oysters

Fresh Crab Salad

GREEN PEAS

Turkey, Cranberry Sauce

Spring Beets

Westphalia Ham, glace.

Coarse Hominy

spring lamb, mint sauce

Mashed potatoes

NEW POTATOES

Ribs of New York Beef

Martineaus

Tongue and spinach

Chow chow

Corned Beef and Cabbage

Mangoes

Olives

Lettuce

Potatoes Dauphine

Salmon Trout, Sauce Diplomate

Cream of Chicken

Consomme Princesse

Horse Radish

Cherrystone Oysters on the Shell