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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Class Of '77 Of Harvard College

Parker's · June 26, 1900

On this menu 19 dishes

Little Neck clams
Clear green turtle
Consomme Imperial
Soft-Shell Crabs, Tartar Sauce.
Spring Lamb
Filet of Beef, Bernaise.
Roast capon
Sweetbreads Saute.
Fresh mushrooms
Bouchees of Lobster, Newburg.
Fried Bananas
Glace Benedictine
Harvard Punch
Roast Barded Squabs.
Ice cream
Sherbet
Cake
Fruit
Coffee