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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Chateau Frontenac

Quebec, Canada · July 1, 1906

On this menu 25 dishes

Royans a la Vatel
Consomme a la d'Orleans
Cream of Asparagus a l'Argenteuil
Boiled Gaspe Salmon, Sauce Mousseline
Cucumbers
Sweetbread en Caisse a la Toulouse
Small Tenderloin of Beef a la Richelieu
Roast Ribs of Beef au Jus, Horse Radish
spring lamb, mint sauce
Spinach in cream
Haricots verts sautes
Stewed tomatoes
Boiled potatoes
Roman Punch
Roast Black Duck with Fried Hominy
Lettuce Salad
Souffle Palmir Pudding
Green Gage Pie
Bavarois aux Fraises
CARAMEL ICE CREAM
Dessert
Cafe noir
Mashed potatoes
BEET SALAD
Tomato Salad