Place Viger 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 45 dishes

Oysters on the half shell

Saucisson de Lyon

Olives

Celery en Branches

Canape de Foie Gras

Clear green turtle

Fried Smelts, Tartare Sauce

Cafe noir

Consomme Printannier Royale

Cream of Chicken a la Regence

Boiled Fresh Salmon a l'Ambassadrice

Escalope of Bluefish a la Nantua

Cucumbers

Pommes Rachel

Boiled Westphalia Ham, Champagne Sauce

Filet of Beef, Pique a la Portugaise

Breast of Grouse a la Tyrolienne

Sweetbreads Braises a la Mongolfier

Peaches a l'Imperial

New Spring Lamb, Mint Sauce

Young Turkey Farci, with Chestnuts

Ribs of Prime Beef, dish gravy

Boiled New Bermuda Potatoes

Mashed potatoes

Cauliflower au Gratin

French Peas au beurre

New Asparagus, Sauce Mousseline

Sorbet-Pineapple

Golden Plover on Toast

Prairie Chicken au Cresson

Antelope, with Jelly

Lettuce and Tomatoes Salad

Waldorf Salad

Italienne salad

Lobster salad

English Plum Pudding, Hard Sauce

Mince Tarts

Meringues glacees

Stuffed Potatoes with Wine Jelly

Eclairs a la vanille

Chocolate Ice Cream

Petits Fours Assortis

Fruit

Cheese

English Plum Pudding, Brandy Sauce