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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Class Of 1889 Harvard

June 25, 1901

On this menu 31 dishes

Olives
Radishes
Little Necks
Sherry
Consomme Princesse
Green Turtle Soup aux Quenelles
Boiled Salmon with Peas
Dressed Cucumbers
Pommes Naturel
Sauterne
Filet of Beef, Mushroom Sauce
Delmonico Potatoes
Fresh asparagus
Roast Capon, Giblet Sauce
String Beans
Claret
Sweetbread a la Reine in cases
Fried Soft Shell Crabs, Tartar Sauce
Harvard Punch
Game Chips
Broiled Squab on Toast
Tomato Salad
ASSORTED CAKE
Charlotte au Fraise
Neapolitan Jelly
TUTTI FRUTTI ICE CREAM
Strawberries and Cream
Coffee
ROQUEFORT CHEESE
Cigars
Edam Cheese