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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West End Association

Hotel Savoy; New York · January 6, 1900

On this menu 16 dishes

Blue Point Oysters
Chicken soup, Scotch style
Spanish mackerel, butter sauce
Cucumbers
Filet of beef a la Godard
String Beans
Potatoes Gastronome
Supreme of sweetbread
GREEN PEAS
Sorbet Romaine
Roast squab with truffles
Mixed Salad
Fancy Ice Cream
Mixed Cakes
Fruit
Coffee