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 Marlborough

April 17, 1900

On this menu 19 dishes

Purée of split peas aux croutons
Consommé in cup
Broiled shad, Maître d'hôtel
Mashed potatoes
Breaded veal cutlet with peas
Hind-quarter of spring lamb with stuffed tomatoes
Hot ribs of beef
Doucette salad
Stewed tomatoes
New beets
Boiled rice
Stewed oyster plant
Boiled Onions, Cream Sauce
Old fashioned rice pudding
Ice cream
Coffee
Tea
Milk
Cold Ribs of beef