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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Maxwell House

Nashville, [TN?] · March 12, 1900

On this menu 36 dishes

CLAM BOUILLON
Fruits
Baked apples
Orange marmalade
Coffee
Tea
Sassafras Tea
Chocolate
Rolled Oats
Grape Nuts
Grits
Broiled Jack Salmon
Boiled Salt Mackerel
Broiled Salt Mackerel
Broiled-Sirloin Steak
Broiled Tenderloin Steak
Lamb Chops
Calf's liver
bacon
Fried Apples
Sausage
Kidneys, Saute, with Mushrooms
Eggs as Ordered
Potatoes-French Fried
Potatoes-Baked
Potatoes-Stewed in Cream
French bread
Vienna Bread
Rye Bread
Corn muffins
GRAHAM ROLLS
Cakes-Corn
Buckwheat Cakes
Syrup-Maple
New Orleans Molasses
Rock Candy Drip