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

Page 1

Hotel Columbia and Cottages

June 28, 1916

On this menu 45 dishes

Feuille Columbia
Little Neck clams
Clam cocktail
Cream of Spinach
Strained gumbo in cup
Olives
Celery
Radishes
Broiled bluefish, anchovy butter
Lobster Cutlets, Victoria
SLICED CUCUMBERS
Potatoes, parisienne
Calf's head en tortue
Minced Chicken with Green Peppers
Beignets Souffle, Chantilly
Anisette Punch
Roast Ribs of Beef au Jus
Roast Capon au Cresson
Spaghetti with Cheese
boiled new potatoes
New peas
Buttered Turnips
Boiled rice
Stewed tomatoes
Pimento Salad
Tomato Salad
Lettuce Salad
Monte Carlo Pudding, Brandy Sauce
chocolate cream pie
Macaroons
Apple Pie
Cherry Tarts
Macaroons
Orange
Assorted cakes
Coffee
Water Crackers
SALTINES
American, Roquefort, Cream and Camembert Cheese
after dinner mints
Pitted Dates
MIXED NUTS
Watermelon
Bananas
Layer Raisins