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

Chalfonte

November 27, 1918

On this menu 62 dishes

Oysters on the half shell
English Beef Soup
Tomato Bouillon
Celery
Olives
Mangoes
Chow chow
Baked Halibut
SLICED CUCUMBERS
Boiled Chicken with Rice
Baked macaroni
Apple Fritters
Roast ribs of beef
Roast Spring Lamb, Currant Jelly
Boiled potatoes
Mashed potatoes
Sweet potatoes browned
String Beans
BUTTERED BEETS
Boiled Onions
Peas
Cauliflower
Boiled rice
Toasted Corn Flakes
Corn Meal Mush
Wheatena
Cold Ham
Cold Corned Beef
Cold roast beef
Cold Lamb
Cold tongue
Cold Chicken Salad
Lettuce Plain or Dressed
Cheese- American, Canadian, Neufchatel
Bent's Water Crackers
Exton Crackers
SALTINES
Peach Pie
Snow Pudding
junket
lemon jelly
rice pudding
ORANGE ICE CREAM
Pound cake
Sponge Cake
Stewed prunes
Apples
Pears
Bananas
Grapes
Raisins
Nuts
crystallized ginger
Bread- French, Graham, Gluten, Whole Wheat, Rye
Pulled bread
Zwieback
Tea
Coffee
Chocolate
Postum Cereal
Milk
Buttermilk