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
Page 3
Page 4
1 / 4

Place Viger Hotel

Montreal, Canada · September 15, 1898

On this menu 26 dishes

Oyster en Aspic, Sliced Cucumbers
Consomme, a la Florentine
Puree Velour, au Tapioca
Salmon Trout, a la Dieppoise
Gastronne Potates
Roll of Beef, Horse Radish Sauce
Chicken Fricasse, with Mushrooms
Raviole of Liver, Italian Style
Peaches, a la Richelieu
Prime Beef au Jus
Stuffed Goose, Apple Sauce
Boiled potatoes
Green Corn, a l'Africaine
French Harricots, Verts
Punch, Benedictine
Black Head Ducks, with Jelly
Lettuce with Egg, French Dressing
Pudding Hollandaise, Sauce Marasquin
Peach tart
Macarons aux Cerises
Assorted cakes
Chocolate Ice Cream
Tea
Coffee
Chocolate
Mashed potatoes