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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National Shorthand Reporters

August 16, 1900

On this menu 23 dishes

Caviar, a la Russe
Escalop of Sweetbreads, Financiere
French peas
Small Tenderloin of Beef, Pique, Bearnaise
Potatoes, Richelieu
Baked New Tomatoes
Roman Punch
Roast Philadelphia Capon, Farcie
Asparagus, au Beurre
Salad, a la Victory
Mock Turtle, aux Quenelles
SALTED ALMONDS
Olives
Radishes
Fried Fillet of Sole, Sauce Figaro
Cucumbers
Pommes, Dauphine
Dessert
Bisque Glace
Petits fours
Cheese
Coffee
Celery