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 Chamberlin

January 1, 1915

On this menu 52 dishes

York River Oysters
Little Neck clams
Hot Consomme
Cold Consomme
Sliced Tomatoes
Beef Tea in cup
Sweet Pickled Peaches
Spring Onions
Sea Bass, saute, with Salt Pork
Potatoes, au gratin
Eggs a la Benedictine
Panned oysters on toast
Roast Breast of Veal, stuffed, Kidney Gravy
Boiled potatoes
Mashed potatoes
Lima Beans, Pivwarrienne
Steamed Rice
Chicken salad
Cold Slaw
Romaine, French Dressing
Potato Salad a l'Adams
Cold roast beef
Corned beef
Ham
Kieler Sprotten
Boned capon
Salami
Lamb
Smoked Ox Tongue
Home Made Head Cheese
Pickled lamb's tongue
Hot Devilled Crabs
Cold Devilled Crabs
Hot Tea Biscuits
Buttermilk
Virginia Corn Bread
Mince Pie
ASSORTED CAKE
Preserved Red Cherries
White Comb Honey
Vanilla Blanc Mange
Gooseberry Water Ice
Lemon Cling Peaches
Guava jelly
Saltine Wafers
Water Crackers
Swiss cheese
ROQUEFORT CHEESE
AMERICAN CHEESE
Coffee
Distilled Water Used Exclusively
Continental Breakfast (Coffee, Rolls and Fruit)