Bates (Hotel) (1898) · 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 36 dishes

CLAM BROTH

Crushed wheat with cream

Eggs, to Order

Omelet, plain

Malaga grapes

Grilled Shad, Crayfish Butter

Apples

Oranges

Sliced Bananas, with Cream

Broiled Tenderloin Steak

Broiled Ham

Broiled Golden Plover, on Toast

Broiled Lamb Kidneys, with Bacon

Radishes

Sausage

Fried oysters

Baked Potatoes

French fried potatoes

Stewed in Cream POTATOES

Grape Juice

French or Vienna Rolls

Toast

Corn bread

French rolls

Swiss Muffins

Buckwheat Griddle Cakes

Baked apples

Preserved figs

Coffee

Tea

Chocolate

Omelet with Asparagus Tips

Rolled Oats with Cream

Rice with Cream

German fried potatoes

Vienna Rolls