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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Grand Hotel Mont Cervin

Zermatt, [Switzerland] · August 20, 1900

On this menu 11 dishes

Ox Tail Soupe
Fruites de Rivieres au Bleu
Longe de veau Savoyarde
Chaud Froid de Volaille en Belle Vue
Asperges d'Argenteuil en Branche Sce Mousseline
Filet de boeuf roti
Patisserie
Bombe Venitienne
Fruits
SALADE DE SAISON
Desserts