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

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Hotel Chamberlin, Noonday Meal.

March 18, 1910

On this menu 49 dishes

Crab Flake Cocktail
Stewed Oysters
Hot Consomme
Pin Money Pickles
Green Onions
Sliced Tomatoes
Fried Smelts, Tartare Sauce
Potatoes, Saratoga
Poached Eggs a la Chamberlin
Crab Flakes with Green Peppers
Roast Canadian Mutton, Currant Jelly
Mashed potatoes
Boiled potatoes
Celery in cream
Steamed Rice
Chicken salad
Pickled Oysters
Cold Slaw
COMBINATION SALAD
Cold turkey
Roast beef
Lamb
Boston baked beans
Boneless Sardines
Corned beef
Ham
Hot Devilled Crabs
Boned Capon, en aspic
Pickled lamb's tongue
Smoked Ox Tongue
Virginia Corn Bread
HOT GINGERBREAD
CREOLE PUDDING, PORT WINE SAUCE
Cherry Pie
orange sherbet
ASSORTED CAKE
Baked Apple
Preserved Peaches
Saltine Wafers
Water Crackers
Edam Cheese
Coffee
Buttermilk
Cream Cheese
AMERICAN CHEESE
Cold Consomme
Cold Devilled Crabs
Distilled water
Tea