Hotel Chamberlin (1899) · 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 42 dishes

Consomme, en Tasse

Puree Jackson

Lettuce

Piccalilli

Radishes

Baked Trout, Normande

Potatoes, au gratin

Lobster, a la Newburg

Fried Rabbit, Lyonnaise

Clam fritters with bacon

Roast Gosling, Apple Sauce

Mashed potatoes

Rice

Sugar Corn

Boiled potatoes

Lima beans

Kale

BAKED SWEET POTATOES

Cold roast beef

Cold Corned Beef

Cold Ham

Cold Lamb's tongue

cold Sardines

Cold Pig's Feet

Cold Beef Tongue

Watercress

Cold Bologna

Celery Salad

Baked Apple Pudding with Cream

Cheese Tarts

Crullers

Orange Water Ice

Assorted cakes

Preserved Cherries

Plums

Pears

Apricots

Strawberry jam

Cheese and Crackers

Coffee

Tea

Horn Harbors