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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Cleveland Banks And Bankers

Hollenden Hotel, [Cleveland, OH] · October 24, 1901

On this menu 25 dishes

Cape Cod's half shell
Tortue Clair au Madere
Tartines Moscovites
Celery
Olives
Radishes
SALTED ALMONDS
Kennebec Salmon, Sauce Cardinal
Pommes Dauphine
Cucumbers
Filet of Beef Pique a la Financiere
Poivrons Farcies
Ris de Veau Braisee aux Petits Pois
Philadelphia Mint Punch
Quailles sur Canapes
Salade en Surprise
Turban de Fruits, Macedoine
Gateau Assorties
Fromage
CAFE
Sauternes
Bordeaux
CHAMPAGNE
Cognac
Cigars