The Lafayette Baths and Hotel (1914) · The Menu Museum

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

On this menu 41 dishes

Olives$0.20

Clams$0.25

Tomatoe Bouillon$0.15

Tomato soup with rice$0.20

Sea bass$0.50

Blue Fish$0.50

Porgies$0.50

Soft Shell Crabs$0.50

Imported frankfurters and potato salad$0.40

Veal Chops Breaded and Tomato sauce$0.40

Calf Liver and Bacon$0.40

Tongue Omelette$0.40

Chicken a la creole$0.60

Lamb Chops and German Fried Potatoes$0.75

Asparagus$0.30

Spaghetti$0.20

Lima beans$0.15

Stewed tomatoes$0.15

GREEN PEAS$0.20

New string beans$0.15

Roast beef$0.50

Chicken$0.60

Ham$0.40

Cold Assorted$0.50

Corned beef$0.40

Tongue$0.40

Prime ribs of beef$0.50

Broiled Chicken$0.75

Lettuce$0.25

Tomato$0.25

CUCUMBERS AND ONIONS$0.25

Cold Slaw$0.15

Pickled beets$0.15

Peaches and cream$0.30

Cantaloupe$0.15 – $0.25

Watermelon$0.20

Fresh rhubarb$0.20

Oranges$0.15

PRUNES$0.15

Pie$0.10

Electric Pack Robe Treatment$2.00