Hotel Lafayette (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 50 dishes

Blue Point Oysters

Little Neck clams

Consomme au Vermicelli

Chicken broth with rice

Boiled Red Snapper, Parsley Sauce

Fried sole, tomato sauce

Pommes croquettes

Boiled Chicken, Oyster Sauce

Leg of Mutton, Caper Sauce

Fresh Beef, sauce Piquant

Roast ribs of beef

Turkey, Giblet sauce

spring lamb, mint sauce

Chicken, Stuffed

Boeuf Mode, a la Jardiniere

Baked Calf's Head with stuffed Tomatoes

Croquettes of Sweet-bread with Peas

Chicken Livers saute, au Champignon

Spaghetti, a la Creme

Lettuce

Water-cress

Tomatoes

Chicken salad

Lobster salad

Boiled Bermuda Potatoes

Mashed potatoes

Sweet Potatoes

String Beans

Asparagus

Stewed tomatoes

New beets

Onions

Mashed Turnips

Rice

Boiled Apple Dumpling, Hard and Wine sauce

Orange Meringue Pie

Peach Pie

MADEIRA WINE JELLY

Queen Cake, glace

Sugar Croquettes

Gateau a la Reine

Assorted Fancy Cake

Italian ice cream

Lemon Ice

Fresh Strawberries, with cream

Fruit

Figs

Nuts

Cheese

Coffee