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 29, 1916

On this menu 48 dishes

Baked Fruit Pudding, Brandy Sauce
COCOANUT CUSTARD PIE
French Pan Cakes with Jelly
Canape Alaska
Little Neck clams
Clam cocktail
Consomme, Celestine
Mutton Broth, a l'Ecossaise
Olives
Celery
Radishes
Broiled Sea Bass, Clam Sauce
Shrimp, Creole
SLICED CUCUMBERS
POTATOES HOLLANDAISE
Boiled ham and Spinach
Calf's Brains, a la Poulette
PUNCH AU KIRSCH
Roast Spring Lamb, Mint Sauce
Roast Duckling, apple sauce
Fried Egg Plant
boiled new potatoes
String Beans
Boiled rice
Braised celery with marrow
Bermuda Onions, Drawn Butter
Mixed Salad
Cress salad
Lettuce Salad
Apple Pie
Vanilla Cream Squares
Walnut Cake
Assorted cakes
Chocolate Ice Cream
Oranges
Watermelon
Bananas
MIXED NUTS
Figs
Layer Raisins
AMERICAN CHEESE
ROQUEFORT CHEESE
Cream Cheese
CAMEMBERT CHEESE
SALTINES
after dinner mints
Water Crackers
Coffee