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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Hotel Grunewald

New Orleans, [LA] · October 22, 1900

On this menu 21 dishes

Bayou Cook Oysters
Celery
Chicken gumbo
Consomme Brittania
Baked Red Snapper, White Wine Sauce
Boiled Potatoes, English Style
Sliced Tomatoes
Radishes
Filet of Beef, Braised au Ligumes
pint french claret
American Peas
Lima beans
Roast Beef au Jus
ROAST MALLARD DUCK, currant jelly
Romain Salad
Swiss meringue
Peach Ice Cream
Assorted cakes
Edam Cheese
Water Crackers
Coffee