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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New York State Bankers Association

June 21, 1901

On this menu 17 dishes

Canape anchovy
Consomme Reine Hortense
Olives
Radishes
Royal Chinook Salmon
Sauce Hollandaise
Cucumbers
Tenderloin of Beef, Talleyrand
French peas
Sorbet au Kirsch
Spring Chicken au Cresson
Lettuce a la Aurore
Neopolitan ice cream
Fancy Cakes
Cheese
Crackers
Coffee