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

Page 1
Page 2
1 / 2

Grand Hotel Mont Cervin

Zermatt, [Switzerland] · August 21, 1900

On this menu 10 dishes

Saumon du Rhin bouilli Sauce hollandaise
Fruits & Desserts
Pâtisserie
Pouding Diplomate.
Salade
Volaille de Bresse Rôtie flanquée de Cailles
Andives à l'Anglaise.
Coulettes d'agneau à la Massena.
Pommes Nature
Consommé Prinanier Royal.