Hotel Colonial (1901) · 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 57 dishes

Green Turtle aux Quenelles

SALTED ALMONDS

Celery

Olives

Radishes

Consomme Royale

OYSTERS ON HALF SHELL

Columbine de Foies de Volaille au Janrbon

Pudding Mozambique, Sauce Printainere

Broiled Blue Fish, Maitre D'Hotel

Pommes de Terre Hollandaise

Tomatoes

Spiced Pickles

Roast Ham, Champagne Sauce

Filet Mignon, Bearnaise

Supreme of Chicken Regence

Sweetbread Clote a la Zurich

French Pancakes au Confiture

Capon, Chestnut Dressing

Lamb, mint sauce

Rib of Beef au Jus

Punch, Andalouse

Roast Mallard Duck, with Jelly

Lettuce

Tomato Salad

Terrine de foie gras

Boiled and Mashed Potatoes

Stewed tomatoes

Rice

Spinach with egg

Peas

New string beans

Green Gage Pie

Lemon Custard Pie

Lady fingers

Petit Fours

Africaines Fantasie

Macaroons

Confectionary

ASSORTED CAKE

Gellee Romaine

Champignons au Chocolat

Biscuit Tortoni

Oranges

Bananas

Apples

Grapes

MIXED NUTS

Raisins

Dates

Figs

ROQUEFORT CHEESE

Water Crackers

Coffee

AMERICAN CHEESE

Swiss cheese

Pine-apple Cheese