Hotel Baltimore (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 40 dishes

Little Neck clams$0.25

Cream of New String Beans$0.10

Consomme in cup$0.15

COLD BOUILLON$0.10

Olives$0.10

Radishes$0.10

Sliced Tomatoes$0.15

Chow chow$0.10

Boiled Lake Trout, Port Wine Sauce$0.30

Cucumbers$0.10

Potatoes, Rissolees

Scrambled Eggs with Chipped Beef$0.25

Veal Cutlets, Tomato Sauce$0.25

Homemade Sausage with Hot Slaw$0.25

Lamb Pot Pie Family Style$0.25

Roast Ribs of Prime Beef, au Jus$0.30

Roast Sirloin of Beef Browned Potatoes$0.30

Cold Chicken$0.30

Cold roast beef$0.30

Turkey$0.30

Cheese Sandwich$0.15

Stewed Celery$0.10

New beets$0.10

Green Corn on Cob$0.10

Lettuce, French dressing$0.10

Watercress$0.10

Fresh Lobster Mayonnaise$0.25

Baked Raspberry Roll, Lemon Sauce$0.10

Currant Pie$0.10

Pumpkin Pie$0.10

Coffee Ice Cream and Cake$0.15

Canteloupe$0.20

Watermelon$0.20

Tea, per pot$0.15

Iced Tea, glass$0.10

coffee, per cup$0.10

Ham Sandwich$0.15

Tongue Sandwich$0.15

Chicken Sandwich$0.15

Potatoes, bread and butter