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 Bristol

January 14, 1914

On this menu 25 dishes

BLUE POINTS
Mutton broth, Ecossaise
Consomme Tapioca
RELISHES
Fried green smelts, sauce tartare
Pommes de terre, Julienne
Broiled Sweetbreads with Peas
Lamb chops, saute, perigueux
Rice croquettes with currant jelly
Leg of milk veal with brown gravy
Ribs of prime beef au jus
Mashed potatoes
German Fried Sweet Potatoes
Plain spinach
Kidney Beans
Lettuce and Tomato Salad
Hot mince pie
Cup Custard
Ice cream
ROQUEFORT CHEESE
SALTINES
Toasted Bent's Crackers
Tea
Cafe demi-tasse
Milk