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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New York Alumni Association Of The University Of Rochester

Savoy Hotel, New York, NY · January 14, 1901

On this menu 17 dishes

Huitres Pointe Bleue
Creme de Volaille a la Reine
Petites bouchees, Montglas
Aiguillettes de halibut, Montmorency
Concombres
CAFE
Fruits
Petits fours
Glaces de fantaisies
Agneau Tardive, Aromatique
Salade Savoy
Haricots verts panaches
Canard de brandt, mais frit
Sorbet Romaine
Celeri braise, naturel
Pommes de terre rissolees
Poitrine de poulet a la Toulouse