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

Page 1
Page 2
1 / 2

Windsor Hotel

New York, NY · July 4, 1896

On this menu 32 dishes

Little Neck clams
Consomme, Washington
Cream of Chicken, Princesse
Radishes
Olives
SALTED ALMONDS
Small Patties, Montglas
Boiled Kennebec Salmon, sauce Mousseline
Potatoes, Brioche
Cucumbers
Tenderloin of Beef, Larded, Independence
Cauliflower
Wax Beans
Sweetbreads, Braise, Federal
Asparagus
Croustade of fresh mushrooms
Roast Philadelphia Capon, a la Rothschild
Liberty Punch, Cream Yvette
English snipe on toast
Salade, panachee
Lafayette pudding, brandy sauce
Apple Pie
Champagne Jelly
Lemon Custard Pie
Charlotte Russe
Biscuit Frascati
Gateau Varie
Cheese
Coffee
Watermelon
Petit Fours
Fruits