Chicago Beach Hotel (1895) · 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 33 dishes

Little Neck clams

Green turtle, Washington

Bouillon in cups

Patties, Lafayette

Merrimac River salmon, Remembrance

Cucumbers

Pommes, populaire

Filet of beef, pique a la Progress

Asparagus Moderne

Breaded soft shell crabs, fried, Tartarienne

Compote of sweetbreads a l'Independance

Green peas, American style

Tomatoes Frappe

Victoria punch

Roast ribs of Prime beef, Maine Jus

Green Corn

NEW POTATOES

Roast chicken, stuffed, English gravy

Dressed Lettuce

Philadelphia Squab on toast

Water-cress

Blueberry pudding, New England style

WASHINGTON CREAM PIE

Green apple tarts

Biscuit Glace

ASSORTED CAKE

Chartreuse Jelly

Charlotte Russe, Decoree

Fruit

Water Melon

Crackers

Cheese

Coffee