Luray Hotel (1899) · 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 53 dishes

Little Neck clams

Oysters on the half shell

Green Turtle Soup

Chicken Broth, with Rice

BAKED KENNEBEC SALMON, WITH ALEMANDE SAUCE

Potato Balls

Queen olives

LURAY JELLY

French Pickles

Gherkins

Horseradish

Cranberry Sauce

Pepper hash

Black Coffee

Bananas

Wine Jelly

Nuts

Conserved Ginger

Vanilla ice cream

Assorted cakes

lemon meringue pie

Strawberry shortcake

Wafers

English Biscuit

ROQUEFORT CHEESE

SALTED ALMONDS

Dressed Cucumbers

Celery

Cheese Straws

Waldorf Salad

Sweet potato croquettes

Boiled rice

New asparagus

Tomatoes

Creamed Onions

NEW POTATOES

Boneless Luray Ham, Champagne Sauce

Roast Spring Lamb, Mint Sauce

Roast Duck, Apple Sauce

Roast Prime Ribs of Beef

Roman Punch

Queen of Fritters, Vanilla Sauce

Terrapin, Philadelphia Style

Baked Macaroni, with Cheese

Filet of Beef, Mushroom Sauce

Apples

Oranges

AMERICAN CHEESE

Edam Cheese

Cream Cheese

Figs

Dates

Creamed Potatoes