Windsor 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 58 dishes

Little Neck clams

Blue Point Oysters

Olives

Radishes

Consomme en Tasse

Chicken okra, Creole

English Split Pea

Boiled striped bass, hollandaise sauce

Broiled Fresh Mackerel, Hoteliere

Philadelphia Capon with Cresses

Boiled Fresh Beef, Horseradish Sauce

Shoulder of Spring Lamb, Jardiniere

Sweetbread patties, Toulouse

Civet of Venison, a la Francaise

Rice Croquettes, Parisienne

Ham, Glace, a l'Amontillado

Ribs of prime beef

SADDLE OF SOUTHDOWN MUTTON

Cucumbers

Potatoes, Persillee

Coffee

Fruits

New string beans

Macaroni

Beets

Spinach with egg

Asparagus, hot or cold

Stewed tomatoes

Boiled rice

Potatoes

Lalla-Rookh Punch

Squab on toast

Chicken salad

Celery Salad

Lobster salad

Tomato Salad

Lettuce Salad

Green Onion Salad

Potato salad

Cucumber salad

Bermuda Onion Salad

Boned Capon with jelly

Meats etc.

Pate de foie-gras

Pears, a la conde

Mousse au Chartreuse

Apple Pie

Neapolitan Renaissance Ice Cream

Custard Pie

Claret Wine Jelly

Cream Cake Chantilly

ASSORTED CAKE

Cheese

Strawberries

Nuts

Raisins

Dates

Figs