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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Commercial Organizations Of San Francisco

Mark Hopkins Institute of Art, San Francisco, CA · March 16, 1901

On this menu 32 dishes

California Oysters, Half Shell on Ice
Mock turtle soup
Vienna Rolls
Stuffed Egg in Gelee
Fancy Caviar Sardelle Sandwiches
SALTED ALMONDS
Celery
Salted Pecans
California Ripe Olives
Fillet Sole, Tartar Sauce
Persian Potatoes
Cucumber salad
Boneless Terrapin a la Maryland
Fillet Beef with Stuffed Artichokes, Perigueux Sauce
Roman Punch in Glasses
Roast Stuffed Squabs, Mushroom Sauce
ASPARAGUS, HOLLANDAISE SAUCE
Pistache ice cream
Mocha Ice Cream
Camelia Tortons Ice Cream
Assorted Macaroons
Fruit
Cheese
Coffee
California Vintages
Santa Clara County Sauterne Type
Napa County Rhenish Type
Sonoma County Medoc Type
Tipo chianti
Moet & Chandon Pommery Roederer
Appolinaris
Johannis