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

Page 1
Page 2
1 / 2

Bates (Hotel)

Indianapolis · November 24, 1898

On this menu 30 dishes

Cider
Coffee
Fruit
CAMEMBERT CHEESE
Assorted cakes
Pumpkin Pie
pineapple sherbet
Mince Pie
Compiegne Pudding, Maraschino Sauce
Oyster cocktail
Celery
Boiled potatoes
Salami
String Beans
Stuffed Mangoes
Stewed Corn
Bouillon, in Cups
Mayonnaise of Lobster
Fillets of Kingfish, Joinville
Sardines
Roast Sirloin of Beef
Ox Tongue
Grenadins of Venison, Chanceliere
Aspic of Pig's Feet
Chaufroid of Mallard Duck
Roast fowl
Galantine of Turkey, with Truffles
Vol-au-Vents of Chicken, Supreme
Mashed potatoes
AMERICAN CHEESE