Planters Hotel (1896) · The Menu Museum

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

On this menu 40 dishes

BLUE POINTS

Celery

Mangoes

Consommé d'Artagnon

Cream of Terrapin Soup

Cromesquies a la Reine

Pompano a la Mornay

Red Snapper au Court Bouillon

Olives

Sliced Tomatoes

Salted Pecans

Cresson

Radishes

Cucumbers

Potatoes Alexandrienne

Saddle of Lamb with Brussel Sprouts

Ribs of prime beef au jus

New string beans

NEW POTATOES, PERSILLADE

Turkey with Chestnut Dressing, Cranberry Sauce

Cauliflower, Hollandaise

Browned Sweet Potatoes

Oyster Crab Patties a la Monarque

Timbale of Sweetbreads, Truffle Sauce

Tomatoes Stuffed, aux d'Uxelles

Grand Marnier Punch

Broiled quail on toast

Lettuce and Celery Mayonnaise

Sommerset Pudding, Portwine Sauce

Marshmallow Cake

Champagne Jelly

Raisins

Vanilla Wafers

Fruits

maraschino ice cream

Nuts

Brie

Neufchatel

Coffee

Roquefort