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 Carls Rite

October 29, 1928

On this menu 64 dishes

Consomme Petit Pois
Mixed Pickles
Chilled Celery
Homemade Pepper Relish
Vegetable Chowder
Queen olives
Salted Nuts
Homemade Mustard Pickles
Homemade Chili Sauce
Fillet of Rock Codfish, Poache Sauce
Chicken Livers Saute on Toast with Mushrooms
Braised Ox Joints, Bourgeoise
PINEAPPLE WATER ICE
Chicken a la King
Roast Ribs of Beef au Natural
Mashed potatoes
Boiled potatoes
Mashed Turnips
Cold Beef
Cold Ham
Cold veal
Cold Lamb
Salmon mayonnaise
cold Sardines
Cold tongue
Lobster salad
Apple Pie
Bavarian Pudding, Chocolate Sauce
Assorted cakes
Cocoanut Cream Pie
Peach Sundae
Fruit Cake
Vanilla Macaroons
STRAWBERRY ICE CREAM
California oranges
Tokay Grapes
Salted Crackers
Canadian Cheese
Kraft Cheese
Brown bread
White Bread
Rye Bread
French bread
Hot Bran Muffins
ENGLISH BREAKFAST TEA
Black tea
Iced tea
Instant Postum
Milk
Buttermilk
Coffee
Port Wine$0.15
Blackberry Wine$0.15
Sherry$0.15
White Ribbon Beer$0.25
McLaughlins Dry Ginger Ale$0.15 – $0.25
GREEN TEA
Stewed Corn
King & Dalton Dry Ginger Ale$0.15
O'Keefe's Dry Ginger Ale$0.15
Iced Lemonade and Seltzer$0.20
O'Keefe's Ale$0.25
Cosgraves Ale$0.25
Pommes natural