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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Masonic Society

Hotel Cecil, Dawson City, Canada · August 3, 1901

On this menu 18 dishes

Sauterne
Boiled White Fish - Maitre D'Hotel
Native Cucumbers
Beets
Olives
Patties of Brain, a la Poulette
Claret
Cardinal Punch
Prime Rib of Beef Au Jus
Mashed potatoes
Fruit in Aspic
Rum Omelette
Small Black Water Crackers
Cheese
Mumm's Extra Dry
Cafe noir
Consomme en Tasse
Breast of Spring Chicken, Cream Sauce, French Peas