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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Alfred J. Miller

May 10, 1901

On this menu 15 dishes

Clam Broth in Cups (not boals)
Clam Chowder, Nickel Trimmings
Broiled Bluefish, New England Association Style
Lettuce and Tomato, a la Prizer, Expansion Sauce
Clam Fritters, Gleason Crust
Potatoes, French Fried, a la Gardner
Soft Shell crabs, Tartar sauce
Clams, Malleable Shells
Lobster
Sweet Potatoes, a la Myers
Frappe a la Baker
Indian Pudding with Cream
Camembert
Crackers
Black Coffee