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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Association Of Employing Bookbinders

Savoy Hotel, New York, NY · February 26, 1900

On this menu 30 dishes

Huitres Pointe Bleue
Gumbo de Volaille, Creole
Timbale a la Montmorency
Alose planchee, Venitienne
CAFE
Fruit
Concombres
Petite Fours
Glace de Fantaisie
SALADE DE SAISON
Filet de Boeuf a la Modern
Canard de Brant, mais frit
Sorbet Romaine
haricot Vert au beurre
Pommes de Terre
Ris de Veau braise au petite pois
Piper Heidsieck Brut$4.00
G. H. Mumm's Extra Dry$3.75
Pommery & Greno Sec$3.75
Moet & Chandon, White Seal$3.75
Chateau Filhot white$2.00
Chateau Yquem White$3.50
Liebfraumilch '93$2.00
Rauenthaler '93$2.50
Erdener Treppchen Moselle$2.00
Chateau Smith Haut Lafitte '88$2.00
Chateau Kirwan$3.00
Volany Burgundy$2.00
Chambertin Burgundy$3.00
Apollinaris$0.40