The Menu Museum
DecadesRestaurantsDishesRandom menu

Hotel Baltimore

Date
1899-07-08
Restaurant
Hotel Baltimore
Venue
COMMERCIAL
Event
LUNCH
Physical description
CARD;4X5.75;
Currency
Dollars

Pages

  1. Page 1
  2. Page 2

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

Source: NYPL Digital Collections

16,525 menus · 64,352 scanned pages · 1851–2008 · uncatalogued scans

Scans and transcription data from the New York Public Library’s What’s on the Menu? project. This site is not affiliated with NYPL.