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 Empire

Broadway and Sixty-third Street, New York, [NY] · February 4, 1900

On this menu 35 dishes

BLUE POINTS
Potage, à la Marie Stuart
Consommé, Meteore
Petits Bouchêes des Dames
Celery
Caviar
Olives
Potatoes, Duchesse
Cucumbers
Braised Breast of Turkey, Zingara
Larded Tenderloin of Beef, Fresh Mushrooms
Cases of Lobster, à la Newburg
RIBS OF PRIME BEEF, au Jus
spring lamb, mint sauce
Stuffed Hot-house Tomatoes, Trevise
Brussel Sprouts, au beurre
Mashed potatoes
Steamed New Potatoes
Sorbet, au Rhüm
English Snipe sur Canapé, au Cresson
Lettuce Salad
Plum Pudding, Hard and Brandy Sauce
Vanilla ice cream
Bon Bons
Strawberry short cake
Fruit
ASSORTED CAKE
Cheese and Crackers
Coffee
Nuts and Raisins
Special: -
Pierrier-Jouët, Qts. $3.00, Pts. $1.50
Chas. Heidsieck, Qts. $3.00, Pts. $1.50
Vin Ordinair (Imp. & bot. by Hotel Empire) Qts. .50, Pts. .30
Sunday, February 4th, 1900