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

July 4, 1917

On this menu 51 dishes

Cafe noir
AMERICAN CHEESE
Nuts
Raisins
Fruits
Dates
Chocolate Mints
Figs
Watermelon
Assorted fancy cakes
Vanilla ice cream
Crushed Strawberries
Swiss meringue
COCOANUT CUSTARD PIE
Fresh Cherry Pie
Steamed Fig Pudding, Cream Sauce
FRENCH DRESSING
Romaine
Heart of Lettuce
Tomato
Roast Stuffed Squab au Cresson, Currant Jelly
PUNCH AU CHAMPAGNE
Fresh Asparagus, Sauce Hollandaise
New Carrots in Cream
Stewed tomatoes
Spinach with egg
New peas
Mashed potatoes
Boiled Potatoes Persillade
Roast Stuffed Jersey Capon, Giblet Sauce
Roast Prime Ribs of Beef, au jus
Peach a la Colbert
French Mushrooms on Toast
Sweetbread Braise Isabella
Baked Stuffed Chicken, Lobster Victoria
SLICED CUCUMBERS
Pommes Parisienne
Boiled Kennebec Salmon, sauce Mousseline
Celery
Radishes
Olives
Consomme Americaine
Cream of New Tomato
Clear green turtle Amontillado
Little Neck clams
BLUE POINTS
Canape Independence
Mayonnaise
Russian Dressing
Roquefort
Cream Cheese