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

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The Clarendon

Quebec, [ Canada] · June 6, 1907

On this menu 31 dishes

Cold Slaw Salad
Veal Stew with Olive
Consomme Vermicelli
Puree Jackson
Lettuce
Radishes
Boiled Halibut—Anchovy Sauce
Orange Fritters—Lemon Sauce
Boiled Ham—Tomato Sauce
Sirloin of Beef—Horse Radish
Roast Goose with Dressing—Currant Jelly
Mashed and boiled potatoes
Echalottes
Mashed Turnips
GREEN PEAS
Beets
Pickles
Potato salad
Rhubarb Pudding—Maple Syrup
Raspberry Pie
Strawberry tart
Cake
Calf's foot jelly
Apples
Oranges
Bananas
Raisins
Almonds
Canadian, Roquefort, Oka and Paragon Cheese
Tea
Coffee