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, N.P. Bahamas · January 23, 1901

On this menu 64 dishes

Little Neck clams
Potage a la Chamberlain
Consomme Frappe
Chicken Bouillon au Riz
Radishes
Spiced Pickles
Chow chow
Olives
Sardines
Filet D'Anchois
Filet of Margate a la Orley
Pommes pailles
Cucumbers
Poupiette de Filet de Boeuf, Piemontaise
Veal Cutlets, Vienna Style
Veal Cutlets, Vienna Style
Macaroni au tomate
Chicken, Giblet Sauce
Cold Beef
Cold turkey
Pate de gibier
Cold Ham
Cold boned capon
Cold tongue
Cold salmon
Cold pickled Lambs' Tongue
Cold Chicken
Chicken salad
Lobster salad
Potato salad
Macedoine Salade
Cold Slaw
Tomato
Lettuce
Boiled potatoes
Dry Lima Beans
Celery Braise au Jus
Mashed potatoes
Rice
ASSORTED CAKE
Floating Island au Madere
Napoleon Cake
Egg gems
Soursop Sherbet
Preserved plums
Pears
Preserved figs
Honey
Stewed prunes
Orange marmalade
Canton Ginger
Guava jelly
Oranges
Sappodillas
Bananas
Apples
Pine-apple
Philadelphia Cream Cheese
Camembert
Edam Cheese
Chocolate
Broma
Coffee
Tea