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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Society Of Colonial Wars In The State Of New York

January 28, 1897

On this menu 24 dishes

Oysters
Consomme Deslignac
Bisque of Crabs
Timbales
Escarlatte
Baked American Turbot, with White Wine
Potatoes Lorette
Fillet of beef with marsala
Spinach, Spanish Style
Breast of Chicken, Hungarian Style
Peas, Parisian Style
Sweetbread in Case with Fines Herbes
Tomatoes Trevise
Sherbet Imperial
Red Head Ducks
Salad Celery, Mayonnaise
Apples Seymour
Pyramids
Fancy Ice Creams
Fruit
Cakes
Coffee
Sauternes
Claret