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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Columbia University Restauant

January 20, 1900

On this menu 54 dishes

Blue Points on half shell$0.20
Consomme Vermicelli$0.10
Mulligatawny$0.10
Beef Steak Braise a l'Allemande$0.20
Chicken Saute a la Maringo$0.25
Lamb Hash with Fine Herbs$0.20
Chicken Liver Omelette$0.25
Boiled Shoulder of Mutton, Caper Sauce$0.20
Prime Ribs of Roast Beef au Jus$0.25
Stewed tomatoes$0.05
GREEN PEAS$0.05
Mashed potatoes$0.05
Boiled potatoes$0.05
Lettuce$0.10
Celery$0.10
Figaro pudding$0.05
Charlotte Russe$0.05
Pie$0.05
Cake$0.05
PASTRY$0.05
Crackers and Cheese$0.10
Crackers & Milk$0.10
Shredded Wheat & Milk$0.10
Bread and Butter
Bananas$0.05
Apples$0.05
Apple Sauce$0.05
Stewed prunes$0.05
Ginger Ale$0.10
Sarsaparilla$0.10
Tea$0.05
Coffee$0.05
Milk$0.05
Chocolate$0.10
Domestic cigars
Imported Cigars
Cigarettes
Consomme Vermicelli
Mulligatawny
Beef Steak Braise a l'Allemande
Chicken Saute a la Maringo
Lamb Hash with Fine Herbs
Stewed tomatoes
Boiled potatoes
Mashed potatoes
Figaro pudding
Banana
Tea
Coffee
Milk
Small Steak$0.30
Sirloin Steak$0.45
Lamb Chops$0.30
Omelette, plain$0.20