Savoy Hotel (1899) · 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 70 dishes

Blue Point Oysters

Little Neck clams

Consommé Moliere

Green Turtle

Chicken Broth en Tasse

Cream of fresh mushrooms

Anchovy on toast

Russian caviar

Celery

Radishes

Lyon sausages

Olives

Timbale, à la Navarin

Patties, à la Montglas

Planked Shad, Maitre d'Hotel

Turbant of Sole, Sultana

Boiled Nova Scotia Salmon, Genevoise

Potatoes Rollettes

Cucumbers

Tenderloin of Beef Financière

Suckling Pig, à la Loraine

Suprême of Sweetbreads, Princesse

Fresh Mushrooms, broiled, on toast

Boned Squab, Perigourdine

Breast of Capon, Chevalier

Terrapin, à la Maryland

PEAR FRITTERS, BRANDY SAUCE

Wild Turkey Stuffed with Celery, New England Style

spring lamb, mint sauce

Ribs of beef

White Oyster Bay Asparagus, Hollandaise

Brussel Sprouts

Florida Green Peppers, Stuffed

Spinach, with Eggs

Purée of Knob Celery

Little Gem peas

Stewed tomatoes

Sweet Potatoes, Georgia Style

Boiled Bermuda Potatoes

SORBET ST. NICKOLAS

Canvasback Duck, Fried Samp

English Pheasant, Bread Sauce

Reedbirds Sauté, Poulenta

Lettuce

Chicory

Water Cress

Celery, Mayonnaise

Sliced Tomatoes

Pâte de Foie Gras

Boned Capon au Pistache

Quail

MAYONNAISE OF CHICKEN

Lobster with Lettuce

Pumpkin Pie

Mince Pie

Tartellettes Royal

Mixed Cake

English Plum Pudding, cognac sauce

Chocolate Eclairs

Macaroons au Fruit

Champagne Jelly

Savoy Christmas Cake

Charlotte Venitienne

Fresh Mushrooms in Basket

Plombiere Glacé, Diplomatic

Bonbons en Surprise

Fruit

Cheese

Crackers

Café