The New Monterey (1916) · The Menu Museum

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

On this menu 41 dishes

Little Neck clams

Canape, Lorenzo

Clam cocktail

Consomme Celestine

Puree of yellow peas aux croutons

Olives

Sweet Pickles

Celery

Boiled Live Cod, Clam Sauce

Pommes, Persillade

Boiled leg of mutton, caper sauce

Jumbo Squab Saute, a la Bordelaise

Sweetbread Cutlets with Asparagus Tips

Peaches and Rice, Modern

CREME DE MENTHE PUNCH

Prime ribs of beef au jus

Stuffed Turkey, Cranberry Sauce

Mashed potatoes

Bermuda Onions in Cream

Boiled potatoes

New string beans

Stewed Corn

Steamed Rice

Romaine

Lettuce and Tomatoes

Fruit salad

Tutti Frutti Pudding au Cognac

Apple Pie

Cream Apricot Pie

STRAWBERRY ICE CREAM

Assorted cakes

Baldi Cakes

Oranges

Mixed Fruit

Nuts and Raisins

ROQUEFORT AND AMERICAN CHEESE

Bent's Water Crackers

SALTINES

after dinner mints

crystallized ginger

Coffee