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

Page 1
Page 2
Page 3
Page 4
1 / 4

American Brass Company

Chicago Athletic Association, Chicago, IL · November 9, 1901

On this menu 18 dishes

Canape a la Americain
Blue Points a la Ansonia
Celery
Salted Nuts
Olives
Chicken Bullion a la Conn.
Baked Whitefish a la Kenosha
Dressed Cucumbers
Chain Potatoes
C.R.A. Steak a la Tarrington
Fresh mushrooms. Detroit
Baked Potatoes in Furnace
Marrow Bones. Chicago
Asparagus. Waterbury
Omelette Souffle a la Ansonia
Roquefort and Camembert
toasted crackers
Cafe Noir a la Rome