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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Chrysanthemum Club Of The U.S. Flagship Texas

Argyle Hotel; Charleston, SC · December 25, 1905

On this menu 28 dishes

Bull Bays, Half-Shell
Demi Tasse
Crackers
Cake
Cheese
Nuts
Ice cream
Fruits
Mixed Salad
Paul Jones
Broiled Carolina Quail, ala Heyward
Texas Punch
Peas
Potatoes
Asparagus
G.H. Mums
Roast Vermont Turkey, stuffed with Connecticut chestnuts
Sweet Potatoes
Roast Texas Corn Fed Suckling Pig, Apple Sauce
Cheese Straw
Baked Cooper River Grouper ala Fort Sumter
Calvert Claret
Pickles
Radishes
SALTED ALMONDS
Olives
Sauterne
Green Turtle, ala Natural, Southern Style