Great Southern Fireproof 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 48 dishes

BLUE POINTS

Celery

Pim-olas

Canape varies.

SALTED ALMONDS

Chicken, a la Reine, Margot.

Consomme, Princesse

Broiled Florida Shad, a la Maitre d'Hotel

SLICED CUCUMBERS

Potato Croquettes

Diamond Back Terrapin, Diplomate.

Young Turkey, Chestnut Dressing, Cranberry Sauce.

Candied Sweet Potatoes

Brussels Sprouts

Filet de Boeuf, a la Cheron.

Mashed potatoes

Asparagus, Hollandaise

Chicken Pot-Pie, New England Style.

Frozen Tom and Jerry

Broiled Quail, au Cresson.

Head Lettuce, Mayonaise.

English Plum Pudding, Hard Sauce

Home-made mince pie

Pumpkin Pie

HARLEQUIN ICE CREAM

Ornamented Cakes.

FANCY MACAROONS

Angel Cake

Meringues, a la Cream.

Mint Creams.

Chocolate Bon Bons

Edam Cheese

Soda Wafers

TOASTED WATER CRACKERS

Oranges

Pears

Malaga grapes

Apples

Bananas

MIXED NUTS

Dates

Figs

CLUSTER RAISINS

Coffee

Crystal Spring Water used on our Tables.

English Plum Pudding, cognac sauce

ROQUEFORT CHEESE

Brie cheese