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 Chelsea

March 31, 1918

On this menu 61 dishes

Little Neck clams
Blue Point Oysters
Clear Green Turtle, Amontilado
Potage Fleur de Marie
Consomme Sevigne Royal
Salted Pecans
Celery
Stuffed Mangoes
Olives
India Relish
Radishes
Sweet Onions
Sweet mixed pickles
Major Grey's chutney
Boiled Kennebeck Salmon, Sauce Mousseline
SLICED CUCUMBERS
Pommes Nature
Diamond Back Terrapin, Maryland
Sweetbread en Casserole, Parisienne
Fresh mushrooms in cream
Peach a la Conde
Roast Ribs of Prime Beef au jus
Roast Stuffed Jersey Chicken, Giblet Sauce
Roast Hot House Lamb, Mint Sauce or Jelly
Boiled Bermuda Potatoes
Mashed potatoes
French peas
Spinach with egg
Stewed tomatoes
Fresh Asparagus, Sauce Hollandaise
Frozen Egg Nog
Heart of Lettuce
Florida Squash
Romaine
French Endive
Tomato Salad
French
Mayonnaise
Russian Dressing
English plum pudding, hard and brandy sauce
Hot mince pie
Pumpkin Custard Pie
Swiss meringue
fresh strawberry ice cream
Assorted fancy cakes
after dinner mints
Nuts
Raisins
Cresca Figs
Fruits
Huntley & Palmer Dinner Biscuits
Butter Thins
SALTINES
Educator Crackers
Banquet Wafers
Roquefort
Cream
American
Swiss
CAMEMBERT CHEESE
Demi Tasse