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 26, 1928

On this menu 66 dishes

Port Wine
Wine, Blackberry
Consomme Andalouse
Bretonne la Creme
Grilled Lamb Chops aux Petit Pois
Omelet confiture
Stuffed Tomatoes, Duexells
Orange Water Ice
Mixed Pickles
Queen olives
Salted Nuts
Chilled Celery
Homemade Mustard Pickles
Homemade Pepper Relish
Homemade Chili Sauce
Fried Lake Perch, Maitre d'Hotel
Pommes Cottage
Roast Milk Fed Chicken, Bread Sauce
Roast Ribs of Beef au Jus
Mashed potatoes
Baked Potatoes
Wax Beans
Stewed Corn
Beef
Ham
veal
Lamb
Salmon mayonnaise
Sardines
Tongue
Cucumber salad
Apple Pie
Boston Cream Pie
Mocha Layer
Peach Sundae
Shortbread Biscuits
Raisin cake
Chocolate Macaroons
Assorted cakes
Maple Ice Cream
California oranges
Tokay Grapes
Salted Crackers
Canadian Cheese
Kraft Cheese
Brown bread
White Bread
Rye Bread
French bread
Hot Ginger Cups
ENGLISH BREAKFAST TEA
GREEN TEA
Black tea
Iced tea
Instant Postum
Milk
Buttermilk
Coffee
Sherry$0.15
White Ribbon Beer$0.25
McLaughlins Dry Ginger Ale$0.15 – $0.25
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