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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New England Shorthand Reporter's Association

United States Hotel, Boston, MA · May 12, 1900

On this menu 21 dishes

Little Neck clams on shell
Mock Turtle
Olives
Fillet of Turbot, Hollandaise Sauce
Iced Cucumbers
Windsor Potatoes
Turkey, Cranberry Sauce
Spring Lamb with Currant Jelly
Victoria Potatoes
French peas
Chicken in Casses Toulouse
Peaches Imperial, Claret Sauce
Charlotte Russe
HARLEQUIN ICE CREAM
Fruit-Wine Jelly
Frozen Pudding
Assorted cakes
Fruits
Water Wafers
Pineapple Cheese
Coffee