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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S.A. Chamber Of Manufacturers (Inc.)

May 24, 1900

On this menu 49 dishes

Huitres au Naturel
Caviar et Olives a la Norwegian
Tortue Clair
Creme de Volaille a la Victoria
Darnes de Merlans au Vin de Johannesburg
Grilled Flounders a la Colbert
Souffles of Chicken a la Financier
Pigeons a la Francaise
Canetons rotis
Pommes de Terre Pailles
Dindes a la Chipolate
Dry Sherry
Asparagus sauce Mousseline
Fillets de Boeuf a la Renaissance
Saddle of Lamb a l'Anglaise
Roast Wild Turkey and Cranberry Sauce
Legumes
Roast Black Duck, Beetroot and Celery Salade
Ponding a la Gastronomie
Peches a la Richelieu
Patriotic Trifle
Ge'le a la Pretoria
Lax sur Canapes
Old Port
Auldana St. Henri Claret
Auldana Chablis
Auldana Reisling
Auldana Cup.
Auldana Burgundy
Stanley Claret
Stanley Chablis
Hardy's No. 0 Claret
Hardy's No. 1 Claret
Hardy's St. Estelle
Hardy's No. 0 Hock
Hardy's Tokay
Gramp's Carte Blanche
Gramp's Quellthaler
Penfold's Claret
Liqueurs
Godesburg Water
Spa Water
Ales
Stouts
Spirits
Heidseick & Co. Goulet A.Y.
Heidseick & Co. Ernest Irroy
Pommery & Greno Moet and Chandon
Chas. Heidseick Vve. Clicquot (Vin. 1893)