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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O.D.

January 1, 1901

On this menu 30 dishes

Horn Harbor Oysters
Consomme Desclingnac
Olives
Celery
Boiled Kenebec salmon, sauce a la russee
Pomme gastronome
Coffee
Crackers
Cheese
MIXED NUTS
Raisins
FRESH FRUIT
Hot mince pie
ASSORTED CAKE
cocoanut pie
Cream sauce
Sponge pudding
Romaine Salad
GREEN PEAS
Mashed potatoes
Sweet Potatoes
Turnips
Onions
Cream Potatoes
Roast Vermont Turkey, Cranberry Sauce
Ribs of New York Beef au jus
Banana Fritters a la Conde
Bacon with Brussels Sprouts
Virginia rabbits, Ebbit House Style
Boild leg mutton a l'anglaise