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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Baltimore And Ohio Rr

Royal Blue Line, Waldorf · March 27, 1901

On this menu 27 dishes

BLUE POINTS
Consomme, Celestine
SALTED ALMONDS
Mock Turtle
Spring Onions
Boiled Trout, Hollandaise Sauce
Potatoes, a la Monaco
Chicken cutlets a la Montpensier
Compote of Apples, a la Richelieu
Prime Roast Beef, au Jus
Roast Spring Lamb, Mint Sauce
Mashed potatoes
New Beets, in Butter
New Potatoes, in Cream
Cauliflower, au gratin
Peach Sherbet
Asparagus Tips, au Vinaigrette
Strawberry Short Cake, with Whipped Cream
Rhubard Pie
Vanilla ice cream
ASSORTED CAKE
Assorted Fruit
Roquefort and Canadian Club Cheese
Bent's Water Crackers
Cafe noir
Creme de Menthe
Deer Park, Maryland, Spring Water