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

Bahamas · January 17, 1901

On this menu 59 dishes

Little Neck clams
Lamb Broth a la Turque
Cold Consomme
Chicken Broth au Riz
Radishes
Spiced Pickles
Chow chow
Olives
Sardines
Filet D'Anchois
Fried Filet of Sole a la Francaise
Cucumbers
Pommes Julienne
Beef Stew, Camorinaise
Chicken Saute Chasseur
Macaroni a la Calabraise
Roast Leg of Mutton, Jelly
Beef
Turkey
Pate de Cibier
Ham
Boned capon
Chicken
Salmon
Tongue
Pickled Pigs' Feet
Pickled lambs' tongues
Chicken
Lobster
Potato
Macedoine Salade
Tomato
Lettuce
Cold Slaw
Boiled and Mashed Potatoes
Stewed tomatoes
Nassau String Beans
Onions in cream
Apple Cake
Sponge Drops
ASSORTED CAKE
Farina Pudding, Pine-apple Sauce
Sorbet, Andalouse
Preserved Apricots
Egg Plums
Canton Ginger
Stewed prunes
Preserved figs
Guava jelly
Orange marmalade
Oranges
Sappodillas
Bananas
Apples
Pine-apple
Tea
Coffee
Broma
Chocalate