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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Hotel Colonial

Nassau, N.P · February 4, 1901

On this menu 65 dishes

Chocolate
Broma
Coffee
Tea
Neufchatel cheese
Pine-apple
Apples
Bananas
Sappodillas
Oranges
Guava jelly
Bitter Orange Marmalade
Honey
Stewed prunes
Preserved Strawberries
Pears
Preserved Apricots
Banana Water Ice
Gateau Polonaise
SUGAR WAFERS
Sago Pudding Strawberry Sauce
ASSORTED CAKE
GREEN PEAS
Rice
Georgeienne
Boiled potatoes
Tomato Salad
Lettuce Salad
Cold Slaw
Macedoine Salade
Potato salad
Lobster salad
Chicken salad
Cold Pigs Feet
Cold Lamb
Cold Corned Beef
Pickled Lambs' Tongue
Cold Chicken
Cold salmon
Cold tongue
Cold boned capon
Cold Ham
Pate de gibier
Cold turkey
Cold Beef
Prime ribs of beef au jus
Broiled Turkey Wings, Sauce Colbert
Lamb Fricassee, Moderne
Beef a la Mode, Piemontaise
Tomatoes
Pommes Brabant
Baked Bass a la Creole
Filet D'Anchois
Sardines
Radishes
Pickled Walnuts
Chow chow
Olives
Chicken Bouillon
Consomme Frappe
Little Neck clams
Tomato Soup aux Riz
Mashed potatoes
Swiss cheese
Edam Cheese