Hotel Walton (1896) · 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 40 dishes

Little Neck clams

CONSOMME CHOISEIUL

Cream of asparagus

BEEF BRUNOISE

Radishes

Celery

Olives

BOUCHEES AU SALPICON

BOILED STRIPED BASS, LOBSTER SAUCE

Potatoes a l'Anglaise

BOILED FOWL WITH PORK, PARSLEY SAUCE

Sweetbread Croquettes with Peas

SMALL FILLET A LA BEARNAISE

REED BIRDS, SAUTE, PAYSANNE

HARICOT OF MUTTON, PARISIENNE

RICE CROQUETTES AU SABAYON

Punch Glace a la Romaine

Ribs of prime beef

Lamb, mint sauce

Tame duck, apple sauce

Sweet corn

GREEN PEAS

String Beans

Fried Egg Plant

BAKED SWEET POTATOES

Mashed Turnips

Boiled potatoes

Boiled rice

Mashed potatoes

Bread pudding, rum sauce

rhubarb pie

Chocolate Ice Cream

BLANC MANGE AUX AMANDES

Lady fingers

PETITS FOURS, ASSORTIS

Fruits

Roquefort

Camembert

Edam Cheese

Coffee