Ny City Hotel Association (1895) · The Menu Museum

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

On this menu 37 dishes

Oysters

Consomme, Hungarian

Clear green turtle soup

Boudins de Becasse, a la Diane

Striped Bass, Massena

Fried Smelts, Remoulade

Fillet of Beef, stuffed, with Sweet Peppers

Rissotto, Piedmontese Style

Breast of Chicken, a la Lorenzo

French Peas, with Lettuce

Sweetbread, a la Montebello, Celery, Villeroy

Mineral Water

Liqueurs

Ruinart Vin Brut

Veuve Clicquot

Monopole Club Dry (Brut)

Piper Heidsieck, Brut Extra

Perrier-Jouet, Reserve Dry

Pommery Sec

Sherbet, Favorite

Roast Red-Head Duck

Aspics de Foie-Gras

Lettuce Salad

Pears, a la Richelieu

Pyramids

FANCY CREAMS

Fruit

Fancy Cakes

Dessert

Coffee

Mumm's Extra Dry

Moet & Chandon, White Seal

Haut Sauterne

Chat. de Pez

Sherry

Hochheimer

Beaune