Grand Hotel (1901) · 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

Blue Points, Mignonnette

Celery

Creme of Chicken, Princesse

Consommé, Argenteuil

Timbales, Pallsen

Mangoes

Salted Pecans

Radishes

Olives

Cucumbers

Darne of Salmon, Hollandaise, Vert Pres

Fried Smelts, Sauce Ravigotte

Potatoes, Rossette

sweet cider

Ribs of beef, Yorkshire pudding

Mashed potatoes

Cauliflower, Creme Sauce

Asparagus

Tame duck, apple sauce

French peas

BAKED SWEET POTATOES

Breast of Turkey, Chipolata

Filet Mignon, en Surprise

20th Century Punch

Saddle of Bear, Cumberland

Stuffed Quail

Lettuce and Tomatoes

Steamed Apple Roll

Mazzarine Cream

Currant Cake

Vanilla Wafers

Neapolitan ice cream

Raisins

Nuts

Fruit in Season

Edam

Roquefort

Cafe noir

Deviled Cheese