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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I.R.Benjamin

June 10, 1901

On this menu 26 dishes

Sazerac Cocktail
Canape of Anchovies
Little Neck clams
Olives
Consomme, with Whipped Cream
Radishes
Veuve Clicquot, Sec
Fried Soft Shell Crabs, Tartare
Cucumbers
Julienne potatoes
Spring Lamb Chops, with Green Peas
Asparagus
Parisienne Potatoes
Roman Punch
Wafers
Cigarettes
Roast Plover, au Cresson
Asparagus
Veuve Clicquot, Brut
Tomato, a la Russell
Ice Cream, with Strawberries
ASSORTED CAKE
Cheese
Crackers
Coffee
Cigars