Savoy Hotel (1900) · 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 34 dishes

Dill Pickles

Olives

Radishes

Pickles

Celery

broiled bacon with greens

curry of spring lamb with rice

mixed fancy cakes

Crackers

BLUE POINTS

Little Neck clams

FILET OF SOLE, HORLY

Bouillon en Tasse

BISQUE OF OYSTERS, NARRAGANSETT

REDSNAPPER, SAUCE CREVETTES

COTELETTES OF CHICKEN, POJARSKI

Stewed tomatoes

OYSTER PLANT, POULETTE

Green peppers farcis

Roast ribs of beef

ROAST TURKEY, CRANBERRY SAUCE

COLD roast CAPON AU CRESSON

SALADE DE SAISON

POUDING Souffé AUX AMANDES

HARLEQUIN ICE CREAM

Fruit

Cheese

Coffee

CONSOMMÉ PRESBOURG

Boiled potatoes

String Beans

Mashed potatoes

Cucumbers

Potato Croquettes