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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Stanton House

Chattanooga, Tenn · February 3, 1901

On this menu 43 dishes

CANAPE FROMAGE
BLUE POINTS
Cream of celery
Olives
Pim Olas
Consomme a la princesse
Celery
Lettuce
BOILED SEA BASS, HOLLANDAISE
POMME CHARTREUSE
Turkey, Oyster Sauce
SWEETBREAD PATTIES, BADEN BADEN STYLE
SADDLE OF LAMB, HARICOT VERTE
APPLE CHARLOTTE A LA PARISIENNE
Prime ribs of beef
Philadelphia Capon, Stuffed
BOILED OR MASHED POTATOES
ASPARAGUS, HOLLANDAISE SAUCE
Spinach with Eggs
Stewed Russian turnips
BAKED SWEET POTATOES
Roman Punch
BROILED QUAIL ON TOAST AU CRESSON
Celery Salad
FARINA PUDDING, CREAM SAUCE
CATAWBA WINE JELLY
Squash Pie
Pound cake
Lady fingers
Assorted cakes
Macaroons
Jelly roll
STRAWBERRY ICE CREAM
Apples
Bananas
Grapes
Oranges
MIXED NUTS
salted peanuts
Raisins
Figs
Roquefort or Edam Cheese and Crackers
Demi Tasse Cafe