Colonial 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 60 dishes

Chocolate

Broma

Cocoa Shells

Coffee

Tea

AMERICAN CHEESE

Pine-apple Cheese

Swiss cheese

Shaddock

Bananas

Oranges

Orange marmalade

Guava jelly

Currant Jelly

Preserved raspberries

Stewed prunes

Preserved Apricots

Cherries

Brandy pears

Figs

Pine-apple Sherbet

Napoleon Cake

Vienna flutes

Congress Pudding, Cardinal Sauce

ASSORTED CAKE

Stewed tomatoes

String Beans

Rice

Boiled and Mashed Potatoes

Cold Slaw

Macedoine salad

Lettuce

Tomato

Chicken

Lobster

Potato

Pressed Corned Beef

Lamb

Pigs Feet

Pickled lambs' tongues

Tongue

Pate de gibier

Salmon

Boned capon

Ham

Turkey

Beef

Prime ribs of beef au jus

Macaroni au tomate

Pork Chops Saute, Sauce Piquante

Chicken Stew, Family Style

Pommes Laurette

Filet of Sole, Francaise

Sardines

Sweet Pickles

Olives

Chicken Bouillion

Consomme Frappe

Julienne Milanaise

Little Neck clams