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 Canadaigua

September 2, 1945

On this menu 44 dishes

Pot of Tea$0.20
Postum$0.20
Buttermilk$0.10
Milk$0.10
Coffee (Cup)$0.15
CAMEMBERT CHEESE$0.30
Irondequoit Melon$0.30
Honeydew Melon$0.30
Sliced Peaches$0.30
Watermelon$0.30
Peach-Pineapple Sundae$0.25
Maple Sundae$0.25
Chocolate Ice Cream$0.20
Vanilla ice cream$0.20
Raspberry sherbet$0.20
Lemon Sherbet$0.20
Red Raspberry Pie$0.20
Head Lettuce, Roquefort Cheese Type Dressing
Green Onion Salad
Banana Salad
Corn on Cob
Chinese Cabbage
GREEN PEAS
COMBINATION SALAD
Cottage Cheese
Candied Sweet Potatoes
Roast Long Island Duckling, Apple Sauce$1.50
Roast Ribs of Beef, Pan Gravy$1.50
Roast Native Chicken, Jelly$1.25
Roast Leg of Lamb, Mint Jelly$1.35
Broiled Pork Tenderloin, Apple Sauce$1.15
Fried Soft Shell Crabs, Cocktail Sauce$1.50
Broiled Georgian Bay Lake Trout$1.25
Steamed Finnan Haddie in Cream$1.00
Ripe Olives$0.20
Lobster Cocktail$0.50
Cream of tomato soup$0.20
Apple Juice$0.15
Tomato Juice$0.15
Grapefruit Juice$0.20
Prune Juice$0.20
Honeydew Melon$0.30
Sliced Peaches$0.30
Fruit Cup$0.20