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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Catholic Church

July 25, 1901

On this menu 21 dishes

Little Neck clams
Clear green turtle soup
Stuffed olives
Radishes
Celery
SALTED ALMONDS
SMALL PATTIES à LA FINANCIéRE
Lobster à la Newburgh
ROAST PRIME OF BEEF, à LA NIEVERNAISE
Duchesse Potatoes
French peas
PUNCH à L'EVEQUE
Roast Philadelphia squab
SALADS OF THE SEASON
Camembert
FANCY CREAMS
Assorted cakes
Fruits
Coffee
Cigars
Liqueurs