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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Colonial Hotel

Nassau, Bahamas · January 20, 1901

On this menu 67 dishes

Hot Vienna Buns
Sorbet Florentine
Guava jelly
Orange marmalade
Sappodillas
Little Neck clams
Consomme Frappe
Almond Cake
Mutton Broth a l'Eccasaise
ASSORTED CAKE
Chicken Boullion au Riz
Stewed prunes
Radishes
Pears
Spiced Pickles
Chow chow
Spiced Pickles
Pin Money Pickle
Pin Money Pickle
Sardines
Filet D'Anchois
Cucumbers
Broiled Runner Maitre d'Hotel
Diplomate Pudding
Pommes Julienne
Chicken Fricassee Moderne
Preserved Peaches
Veal, Saute Cubaine
Canton Ginger
Turkey Wings Matelotte
Preserved figs
Prime ribs of beef au jus
Honey
Beef
Turkey
Oranges
Chicken
Maraschino Sauce
Pate de Gibler
Bananas
Ham
Apples
Boned capon
Pine-apple
Tongue
American
Salmon
Camambert
Pickled Pigs' Feet
Pickled lambs' tongues
Chocolate
Chicken
Tea
Tomato
Coffee
Lobster
Broma
Potato
Macedoine Salade
Neufchatel cheese
Cold Slaw
Boiled and Mashed Potatoes
Boiled and Mashed Potatoes
Lettuce
Stewed tomatoes
Hot Slaw
Nassau String Beans