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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Associated Accountants Of New Orleans

May 12, 1900

On this menu 24 dishes

Absinthe
Olives
Butter
Pickles
Radishes
Turtle au Mader
Bisque of Crayfish
Haut Sauternes
Canape of Lobster
Sheepshead au gratin
Lamb Cutlets Broiled
Green Peas a la Francaise
Pommes de Terre a la Saratoga
Vieux Medoc
Ponche a la Romaine
Spring chicken
Stuffed tomatoes
Asparagus
Chicken mayonnaise
Assorted cakes
Neapolitan Cream
Cafe noir
Cognac
Champagne, Mumm's Extra Dry