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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London Welsh Lodge

September 30, 1901

On this menu 25 dishes

Hors d'Oeuvres
Hare
Halibut, Sauce Hollandaise
Whitebait
Vol au Vent, Toulouse
Chicken in Casserole, Bonne Femme
Punch Romaine
Saddle of Mutton
Braised celery
Fondant Potatoes
Partridge
Chips
Salad
Pears Bourdaloue
Liqueur Jelly
Victoria Iced Pudding
Wafers
Fresh Roes on Toast
Dessert
Coffee
Hockheimer
Irroy, Carte d'Or Extra Sec., 1893
Chateau Branaire Duluc, Vintage 1889
Liqueurs
Petite marmite