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
1 / 2

Brown University

June 19, 1900

On this menu 16 dishes

Little-Neck clams
Clear green turtle
Olives
Radishes
Pickles
Soft-Shell Crabs, a l'Anglaise
Cucumbers
Filet of Beef, with Mushrooms
New Wax Beans
Bermuda potatoes
Punch au Kirsche
Broiled Philadelphia Chicken sur Canapes
Rolls
Coffee
Individual Ice Creams and Cake
Sliced Tomatoes, Mayonnaise