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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Saint Nicholas Society

December 6, 1900

On this menu 20 dishes

Oysters
Consomme, Deslignac
Green turtle with Madeira
Quenelles of chicken, Richelieu style
Bass with oyster crabs and white wine
Persillade Potatoes
Filet of beef, Forestiere fashion
Poularde, Vienna style
Baked Tomatoes
Sherbet with Kirsch
Fancy Ice Cream
Pyramids
Coffee
Fruit
Assorted cakes
Sweetbreads with Mushrooms
Asparagus tips au veloute
Celery Salad
Red-head duck
French peas