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 Empire

Broadway and 63Rd St., [New York, NY] · February 11, 1900

On this menu 31 dishes

BLUE POINTS
Puree de Poulet a la Dufferin
Consomme, Reyniere
Celery
Canape, a la Russe
Olives
Filet of Striped Bass, Massena
Potatoes, Windsor
Ham Glace, Clamart
Fricassee of Chicken, Belle Jardeniere
Compote of Bananas, Creole
Ribs of Beef, au jus
spring lamb, mint sauce
Spinach with egg
ASPARAGUS TIPS ON TOAST
Mashed and Boiled New Potatoes
Claret Punch
English Partridge roti, a la casserole, bread sauce
Lettuce Salad
Russian Pudding, saboy sauce
Neapolitan ice cream
Bon Bons
Fruit
ASSORTED CAKE
Cheese and Crackers
Coffee
Nuts and Raisins
Vin Ordinaire
Sauternes Premieres
St. Julien
Barsac