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 Windermere

Chicago, [IL] · November 25, 1897

On this menu 41 dishes

Clam Cocktail in Ice Cup
Oak Islands Celery
Vernison Consomme, Marrow Quenelles
Slice Hothouse Tomatoes
SALTED ALMONDS
Cream of Chicken, Messionoise
Radishes
Croustade of Goose Livers, Strasburg
Queen olives
Grilled Turbot, a la Vatel
Cucumbers
Potatoes Serpentine
Saute Fresh Mushrooms
Roast Baron of Beef, own Gravy
Roast Young Turkey stuffed with Chestnuts, cranberry sauce
Browned Sweet Potatoes
Mashed potatoes
flagolettes
Brussels Sprouts
braised calf's sweetbreads, french peas
Punch Creme de Menthe
Broiled quail au cresson
roast mallard duck, au jus
lettuce, hard boiled egg
walnut salad, mayonnaise
English Plum Pudding, Hard Sauce
Hot mince pie
New pumpkin pie
Brandy figs, a la bavarian
Petits fours
TUTTI FRUTTI ICE CREAM
marshmallows
homemade cake en compote
CAMEMBERT CHEESE
Hard Crackers
Fruit
Coffee
Assorted nuts and raisins
sweet cider
English Plum Pudding, Rum Sauce
ROQUEFORT CHEESE