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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Borough Hall

Stockton-on-tees (England?) · January 18, 1907

On this menu 18 dishes

Consomme de Volaille
Filet de Sole a la Tricolor
Medaillons de Volaille a la Princesse
Petits Aspic de Foie Gran de Strassbourg
Hure de Sanglier a la Windsor
Poulet froid au Cresson
Dindonneau farcie Perigord
Pate de Perdreaux Moderne
Boerf presse a l'Epicure
Salade francaise
Roulade de Poulet a la Reine
Jambon de York roti
Langue de Boeuf a l'Epicure
Bavaroise Orientale
Macedoine de Fruits en Gelee
Mousse au Mocca
Meringues a la Creme
Dessert