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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Chateau Frontenac

Quebec, Canada · September 28, 1905

On this menu 39 dishes

Consomme Croute Au Pot
Boiled Haddock, Caper Sauce
Chicken Saute a la Marengo
Roast Ribs of Beef, Yorkshire Pudding
Mashed Turnips
Green Peas au beurre
Boiled potatoes
Dauphine Potatoes
Cold roast beef
Corned beef
Pork
Ham
Tongue
Lamb
bacon
Boned Turkey
Game Pie
Veal with Jelly
Veal and Ham Pie
Terrine de Lievre
Pickled Sheep
Pickled Sheep's Tongue
Goose
Moose Venison
Cold Saguenay Salmon, Sauce Vincent
Mayonnaise of Shrimp Salad
Salmon Salad
Chicken salad
Beef salad
Lettuce Salad
Tomato Salad
Celery Salad
Cauliflower Salad
Cold Slaw
Pickled beets
Italian Salad
Norwegian salad
Peach Sago Pudding
Deep Blueberry Pie