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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Colonial Hotel

Cleveland, Ohio · January 20, 1901

On this menu 45 dishes

BLUE POINTS
Olives
Dil Pickles
Radishes
Young Onions
Soup, Cream of Corn, aux Croutons
Consomme, Vermicelli
Fresh Mushrooms en Cocotte
Broiled Shad Roe, Remoulade, Potatoes, Duchesse
Ragout of Lamb, a la Francaise
Minced Chicken on Toast
Duck, apple sauce
Prime Roast Beef
Boiled potatoes
Carrots in Cream
String Beans
Hubbard Squash
Mashed potatoes
Fried Oyster Plant
Cold roast beef
Cold Ox Tongue
Cold Ham
Cold Lamb
veal
Lamb's Tongue
Boned Turkey
Lamb
Boned Pig's Feet
Pate de Foie Gras
Pork
Sweetbread Salad
Red Slaw
Curacoa Ice
Corn Bread and Buttermilk
Pineapple Pudding, Souffle
Cocoanut Meringue Pie
Marchal Tartlets
Preserved Red Raspberries
Coffee
Apple Pie
ASSORTED CAKE
Fruit
AMERICAN CHEESE
Swiss cheese
ROQUEFORT CHEESE