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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Southern Railway; Norfolk & Western Railway; Alabama Great Southern Railw3ay; New Orleans & Northeastern Railroad;

Cafe Car · May 1, 1900

On this menu 32 dishes

Ruinart [Vin Brut]$2.00
Moet & Chandon [White Seal]$2.00
G. H Mumm's [Extra Dry]$2.00
Haute Sauternes$1.00
St. Julien$0.75
Claret$0.50
Sauterne$0.50
French Brandy, V.O.P.$0.25 – $0.40
Wilson Rye$0.20 – $0.50
Paul Jones Pure Rye$0.20 – $0.50
Joel B. Frazier's Old Sour Mash Whiskey$0.20
Fitzhugh Lee Bourbon Whiskey$0.50
Schotch Whiskey, (King Wm. 4th) V.O.P.$0.20
Old Tom Gin$0.20
"Club Cocktails" Manhattan$0.20
BASS' PALE ALE (White Label).$0.30
Guinness' Dublin Stout$0.30
Lemp's St. Louis Beer$0.20
Pabst Milwaukee Beer$0.20
Bartholomay Beer (Bohemian)$0.20
Belfast Ginger Ale$0.25
Club Soda$0.25
Apollinaris Water$0.25
Apollinaris Lemonade$0.30
Hathorn Water$0.25
Hunyadi Water$0.10 – $0.40
Sparkling Dixie Mineral Water$0.15
Lemonade$0.15
Imported Cigars$0.15 – $0.25
Domestic cigars$0.10
Club cocktails, Martini$0.20
Club cocktails, Whiskey$0.20