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

Page 1
Page 2
Page 3
Page 4
1 / 4

Society Of Naval Architects And Marine Engineers

November 15, 1901

On this menu 20 dishes

Huitres
Consomme Adelina
Creme de Celeri
Timbales a l'ecarlatte
Fletan, sauce Baduca
Pommes de terre a l'Anglaise
Filet de boeuf aux tomates Portuguese
Spaghetti au Gratin
Poulets sautes, Finnoise
Petits pois au beurre
Cotelettes de ris de veau, moderne
Petits Pois Francais
Sorbet au Kirsch
Canards a tete rouge, hominy et gelee
Terrines de foies-gras a la gelee
Salade de laitues
Glaces fantaisies
Fruits
Petits fours
CAFE